Offered autumn and spring. Offered at Missoula College. Prereq., CULA 101 and CULA 105 or consent of instructor. Identification of fresh greens, vegetables, and fruits reviewed. General and specific knife skills and garnish techniques practiced. Standards of quality, preparation, and presentation discussed and practiced. Practice preparation of entree salads, cold sauces, appetizers, finger sandwiches, pates, gelatins, mousses, ice carvings, as well as banquet and buffet presentation.