Description
Students will be preparing food used in the cold side of the kitchen. Students will learn advanced techniques including: Hors d’oeuvre’s, appetizers, elements of charcutterie, pates, terrines, and cured and smoked foods. Students will demonstrate advanced techniques edible art, garnishing, fruit, vegetable and ice carvings. PREREQUISITE: HCA 104 Culinary Techniques & Theory; HCA 106 Introduction to Baking & Pastries; HCA 109 Introduction to Garde Manager; HCA 128 Food Sanitation