FOODS 215,216 - Advanced Foods

Institution:

SUNY Westchester Community College

Subject:

Description:

Principles and techniques of artistic cold food production and presentation, including hors d'oeuvres, salads, canapés, desserts, and larger platters and centerpieces based on fish, ham,meats, poultry, galantines, mousse, force meat, patés, and terrines; students also lay out and design food platters and buffet tables. Class hrs. 1; Lab hrs. 3.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sunywcc.edu

Phone Number:

(914) 606-6600

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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