CUL 114 - Salad Bar

3 Credits
Students will create and compose special salads, dressings, sides, meats and cheeses per rotating salad bar menu cycles. Preparation of salads categorized as: tossed, bound, composed, vegetable, gelatin and fruit salads. Prepare vinaigrettes and mayonnaise-based dressings. Prepare salad greens and proper handling with emphasis on correct temperatures storing and service of cold food. Proper mise en place and station set up of salad bar per recipes and presentation guidelines per Chef Instructor. Customer relations with direct daily customer service will be evaluated. Food quality, sanitation, and team work are evaluated.

Course Outcomes

The successful preparation and set up of salad bar items.
Demonstrate the proper sanitation and storage of ready to eat foods.
Ability to portion control meat, cheese, and a variety of deli items.
Prepare a standardized recipe that includes basic salad dressings.
Prepare a standardized recipe that includes; tossed, composed, and bound salads of good texture, color, and flavor.