CUL 115 - Delicatessen II

Credits 3
Prepare hot and cold delicatessen foods in deli prep kitchen to compose and create special salads and sandwiches. Students prepare closed and open-faced sandwiches, specialty sandwiches, advanced salads, aioli and chutneys. Customer service relations, food quality, food handling, sanitation, mise en place, and teamwork are evaluated.
Course Outcomes

Explain and prepare a standardized recipe a variety of specialty/advanced salads and accoutrements.
Prepare and participate in production of student lunch.