Last Updated 2/6/2012 1:18 AM
Preparation and service of classical and contemporary hot and cold dishes.
Includes vegetables and fruit carving, appetizer arrangements, canape
decor, tray presentations, deli displays, table set-ups and garnishes.

Units	2 unit
Hours	2 hours lecture 1 hours labratory
Length	17 weeks
Graded	Credit course taken for grade or for credit/no credit
Classification	Occupational education courses
Version	01

Scheduled Sections