Culinary Semester 4
Expanded Techniques With World Cuisine And Hospitality.
Topics include; hands on preparations of Appetizers, Hors d'oeuvre, Salad Dressings, Composed salads, Buffet set-up, Menu Design and costing, and Facility Planning.
Expanded Techniques With World Cuisine And Hospitality.
Topics include; hands on preparations of Appetizers, Hors d'oeuvre, Salad Dressings, Composed salads, Buffet set-up, Menu Design and costing, and Facility Planning.