August 22, 2019
October 10, 2019

Get Started Today

This course introduces classical cold food preparation techniques. Topics include salads, sandwiches, hors d’oeuvres, cheeses, dressing, decorative garnishes and cold sauces. Upon completion, students will present a cold food display and exhibit and understanding of the cold kitchen and its related terminology.


To register, please visit:

Program Manager
Carrie Prince
Culinary Arts Manager
PH: 419.998.2945PH: 419.998.2945
FAX: 419.998.2994