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| Credits: |
6 (0/6/0) |
| Description: |
This course covers the hands-on application and practice of the basic skills required to prepare a variety of salads, cold sauces, cold sandwiches, breads and rolls, and dessert and pastry items commonly used in food service operations. |
| Prerequisites: |
(None) |
| Corequisites: |
(None) |
| Competencies: |
- Demonstrate professionalism.
- Demonstrate proper sanitation and safety standards.
- Demonstrate proper equipment and tool operation.
- Perform proper food product storage.
- Prepare main-course salads.
- Prepare separate-course and accompaniment salads.
- Prepare appetizer salads and dips.
- Perform proper arrangement and presentation of salads.
- Differentiate the basic parts of a salad.
- Prepare sandwiches and sandwich spreads.
- Prepare temporary and permanent emulsion salad dressings.
- Prepare a variety of pies and pastries.
- Prepare a variety of cookies and bars.
- Prepare a variety of cakes, tortes and icings.
- Prepare a variety of yeast and chemically leavened breads and rolls.
- Prepare creams, custards and puddings.
- Perform proper dessert plating and sauce painting.
- Follow proper recipe procedures and conversions.
- Evaluate completed food product(s) prior to cafe service.
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| MnTC goal areas: |
(N/A) |
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