This culinary arts production course is designed to develop practical necessary skills for students to work in cold kitchen or garde manger positions in foodservice operations. An overview on the preparation of classical garde manger techniques, salad and salad dressings, sandwiches, cured and smoked meats, sausage, terrines and pates, canapes, hors d'oeuvers, cold soups, vegetable and fruit displays, basic cheese knowledge and buffet presentation. Prerequisite: FSM-125, CUL-107 1/6/0