Salads, Sandwiches and Appetizers

Course number: 744-110

Course length: 47 hrs

Course description:

The purpose of this course is to teach the techniques for the safe preparation of attractive and nutritious salads, sandwiches, boxed lunches, cold plates, appetizers, hors d’oeuvres, garnishes, cold sauces and dressings. Also covered are product knowledge, storage, and cleaning and cutting processes to maximize the potential of fresh and perishable items. Terminology associated with the cold kitchen is also introduced.

Course delivery:

In Person

Programs this course is part of:

Camp Cook