Students will prepare food used in the cold side of the kitchen. Students will learn advanced techniques including: Hors d’euvre’s, appetizers, elements of charcutterie, pates, terrines, and cured and smoked foods. Students will demonstrate advanced techniques edible art, garnishing, fruit, vegetable and ice carvings. Pre requisites: HCA 104 Culinary Techniques and Theory, HCA106 Introduction to Baking and Pastries, HCA 109 Introduction to Garde Manger, and HCA128 Food Sanitation