Students will prepare food used in the cold side of the kitchen.  These dishes include: cold sauces and soups, vinaigrettes and mayonnaise, sandwiches, sausages pates, terrines, and cured and smoked foods.  Hors d’oeuvre’s, appetizers, relishes, compotes will also be used.  Buffet presentation and platter layouts will be created.  Students will demonstrate methods of edible art and garnishing techniques.