CULN1220

This course covers proper techniques, procedures and responsibilities in the preparation of various pantry foods/dishes including salads, salad dressings and sandwiches. An emphasis on the proper storage and handling of various ingredients is addressed. Hands-on work will be an integral part of this course as students apply knowledge of various aspects of pantry foods.

STUDENT LEARNING OUTCOMES:

• Demonstrate pantry food preparation including the safety and storage of ingredients and sanitization methods for pantry food items.
• Identify by sight and flavor profile various salad ingredients and types.
• Evaluate types of oil and vinegar and create various salad dressings.
• Identify and prepare various types of breads, spreads, and fillings for sandwich production.
• Demonstrate the proper production of both hot and cold sandwiches.
• Evaluate pantry items for quality and usage.