CUL 128 - Pantry

Credits 3
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 line as well as front and back of the house is covered.
Course Outcomes

Demonstrate a variety of cold foods and specialty dressings.
Prepare a variety of hot and cold sandwiches.
Prepare of variety of desserts.