Department:    CAHM

 Course #:    181

 Credits:    3

 Variable:     No

 Course Description  

Techniques in operating a pantry station including the preparation of breakfast items, salads, dressings and sauces.

 Prerequisite  

None

Contact Hours (based on 11 week quarter)

Lecture: 0

Lab: 66

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Demonstrate knife skills, hand tool and equipment operation.
2. Identify tools and equipment used in restaurant pantry station.
3. Demonstrate how to read and follow a standard recipe.
4. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.
5. Identify and prepare hot sandwiches, cold sandwiches and salads.
6. Prepare basic garnitures.
7. Develop fundamental skills in the preparation of entree salads.
8. Demonstrate preparation and production of breakfast items.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

6. Individual Awareness & Responsibility

Definition: Understanding, managing, and taking responsibility for one’s learning and behavior in varied and changing environments.

Outcomes: Students will be able to . . .
6.2 Demonstrate standards of professionalism in manner, appearance, and setting appropriate to the context, including the classroom, workplace, and community.
6.3 Apply successful organizational strategies of planning, goal setting, prioritizing, resolving conflict, and managing time to specific goals and/or projects.

7. Aesthetics & Creativity

Definition: Interpreting human experience through engagement with creative processes and aesthetic principles.

Outcomes: Students will be able to . . .
7.1 Demonstrate an understanding of the creative process.

Course Contents

1. Hot and cold sandwich production.
2. Entree salad production.
3. Production of salad dressings, condiments and relishes.
4. Plate presentation and basic garnitures.
5. Production of basic breakfast items.