CUL 114 - Delicatessen I

Credits 3
Preparation of deli salads categorized as: tossed, bound, composed, vegetable, gelatin and fruit salads will be reviewed. 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 preparation of sandwich meats and cheeses, pizza and dough, prepare and set up of salad bar per recipes. Customer relations with direct daily customer service will be evaluated. Food quality, sanitation, mise en place and team work are evaluated.
Course Outcomes

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.