Student will be required to follow Food Service and Hotel Management departments dress standards. TB clearance required. One hour lecture, three hours laboratory. An advanced course for culinary arts and apprenticeship students. Course covers special cold buffet preparation such as pates, tureens, gallantines, mousse, also advanced work in tallow and ice carving.
Class requires purchase of a set of knives.
Student will be required to follow Food Service and Hotel Management departments dress standards. TB clearance required. One hour lecture, three hours non-lecture. Culinary Arts 120 and Food Service Management 160. Preparation of international foods ala minute.