Appetizers and Hors d'oeuvres (CULI 3700)

This segment concentrates on the preparation of modern hot and cold plated appetizers and buffet specialties including pates, terrines and galantines. Also included are the preparation of canapés and hot and cold hors d'oeuvres, finger foods and the methods of their presentation.

* Note: The CRNs listed below could be restricted to specific program areas.

To register for this course, check the information for your program: