This course is a continuation of the concepts introduced in CARTS 105; students prepare cold foods including salads, salad dressings, cold appetizers, buffet items, as well as vegetable and fruit decorations.
Outcomes
- Create garnishes to enhance plate presentation
- Identify and describe five different salad types, and select appropriate recipes for use as an appetizer, accompaniment, main course, separate course or dessert salad
- Prepare a variety of cold foods including salads, fruits and sandwiches
- Prepare salad dressings to complement a variety of salads
Distribution
Career Training
Notes
Face-to-face