CUL 150 - Introduction to Hors d'oeuvres and Appetizers

Institution:

Jefferson Community College

Subject:

Culinary Arts

Description:

This course will instruct students in the specialty preparation of hot and cold hors d'oeuvres and appetizers such as: meat and fish satays, spreads, dips, flatbreads, and grilled items, as well as condiments and accompaniments. Special emphasis will be placed on sanitation and safety principles, menu development and platter design and presentation. Prerequisite: CUL 102. 2 cr. .5 Lec. 4.5 Lab. (Per Departmental Standards Version of CUL 150, approved by Academic Affairs on 4/19/07).

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sunyjefferson.edu

Phone Number:

(315) 786-2200

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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