CUL 128 - Pantry

3 Credits
Pantry kitchen is part of the à la carte kitchen line that creates special sandwiches-both hot and cold, specialty salads and cold food menu items. Seasonal menu development with costing and plate presentations is reviewed. Cold food preparation, holding for consistency, ability to produce under time constraints, organization, ergonomics in the kitchen, and coordination between hot and cold lines, as well as front and back of the house is covered.

Course Outcomes

Demonstrate a variety of cold salads, appetizers and specialty dressings.
Prepare a variety of hot and cold sandwich specials.
Prepare of variety of desserts for a la carte menu.