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. Recommended completion of CLART 131.
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.

Course Typically Offered
Summer