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Apr 19, 2024
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CLART 157 - Mobile Pantry Cook
2.0 Credits
Introduction to volume pantry line work and prep work for a mobile food service setting. Preparation of sandwiches, salads, dressing, and cold sauces are covered, with an emphasis on quality and presentation.
Prerequisite CLART 131 and CLART 132.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:
- Produce basic pantry items such as cold sauces and dressings.
- Produce industry standard sandwiches and salads.
- Demonstrate ability to work on a mobile food service line.
- Demonstrate the ability to work as a member of a team.
- Demonstrate proper safety and sanitation procedures in the kitchen and in a mobile food service setting.
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