This course provides an introduction to the art and science of cold-kitchen menu development. Students gain hands-on experience preparing cold hors d’oeuvres, sandwiches, salads, and charcuterie, while also exploring reception foods and buffet presentation techniques.

Textbooks, materials, ID card and exam fees are not included.

Prerequisites: SD-008 l Professional Food Preparation Techniques

Total Program Hours: 45 hours

Academic Calendar: TBD. This course gives students the opportunity to participate in college-level classes alongside matriculated students and requires them to adhere to all course requirements.

Classroom: This class meets in person on Wednesday and Thursday from 4 to 8 PM at Ender Hall, Room E-193.

Canvas: To find your course, log in to the Portal site (my.bergen.edu) and click on Online Classes/Canvas item. Your classes will be accessible on the first day of the semester.

Instructor and Text: Detailed course information will be posted on Canvas. 

Accommodations: Call the Disability Services at 201-612-5269.