CUL 190 - Cold Food Production

2 credits

Prerequisites
Current Washington State Food Handlers Permit, Placement in READ 090 or above, Placement in ENGL 060 or above, Placement in MATH 060 or above.

Corequisites
Concurrent enrollment in CUL 100 or instructor permission.

This course introduces students to cold food production including salad preparation, basic dressing and vinaigrettes, sandwich making, appetizers, and dairy products. Topics include composed and bound salads, simple cheese making, hors d’oeuvres, vegetable and fruit cutting and presentation, emulsions, and safe knife skills.

Theory Hours
1 theory hour.

Guided Practice Hours
1 guided practice hour.

Vocational Program Course
Vocational program course.

AA General Elective
May be used as a general elective in the AA degree.

Course Outcomes
Identify proper salad ingredients.
Understand usage and variation of dressings.
Identify fruit types and usage.
Demonstrate proper fruit preparation and presentation.
Execute a variety of appetizers and buffet salads with appropriate garnishes. • Prepare platters and presentations for cold food display.
Demonstrate understanding of charcuterie equipment, sanitation, preparation, and storage.
Following safety rules working with dairy. Temperature controlling techniques.
Demonstrated ability to work as a team member.
Demonstrate sanitary and safe handling of tools and equipment.