This course provides an introduction to cooking techniques and preparation of breakfast items, salads, sandwiches, and dressings. Theory and practice of production of egg, pasta, cheeses, and fruit dishes, canapés and hors d’oeuvre creations. Study of lettuces, fruits, grains, cheeses and dressings as components of salads and sandwiches.
Prerequisites
None
Student Learning Outcomes
- Demonstrate methods of grading and storing dairy products.
- Define and produce egg products utilizing dry and moist heat methods of cooking.
- Explain methods used in the process of cheese pasteurization.
- Identify and demonstrate components of cheese production.
- Define, cook and produce a variety of pastas and batter products.
- Apply basic principles for Garde Manger applications.
- Identify and utilize various categories of fruits in salad production.
- Recognize, identify, and use common and unusual grains as salad components.
- Describe and demonstrate production of vinegars, oils, salad dressings and sandwich spreads.
- Assemble simple salads and sandwiches utilizing standard recipes.
- Arrange appropriate plate presentations for salad and sandwiches.
- Demonstrate concepts and practice of creating canapés and hors d’oeuvres.