CUA 131 - Pantry & Salads

2.00 credits

Introduction to modern and traditional techniques in the preparation of cold entrees, pates, terrines, hors d’oeuvres, homemade sausage, and cold appetizers. Students plan, organize, and set up buffets. This course also concentrates on the practical techniques of platter design and plate presentations. Students will prepare entrée salads. Corequisite: CUA 131L.