CUL114 - Salad Bar
Students will create and compose special salads, dressings, sides, meats and cheeses per rotating salad bar menu cycles. Preparation of salads categorized as: tossed, bound, composed, vegetable, fruit salads. Prepare vinaigrettes and mayonnaise-based dressings. Prepare salad greens and proper handling with emphasis on correct temperatures storing and service of cold food. Proper mise en place and station set up of salad bar per recipes and presentation guidelines per Chef Instructor. Customer relations with direct daily customer service will be evaluated. Food quality, sanitation, and team work are evaluated.
“The job of educator is to teach students to see the vitality in themselves.” Joseph Campbell
Food in my mind, is similar to music in its ability to mark moments in a person's timeline, through an individual’s personal cultural history throughout their life’s journey.
In the culinary laboratory, cooking and culinary operations, as a learning experience, are akin to playing music in a band, or an orchestra. The production or the piece of music is determined by the total sum of effort put forth by the ensemble, or team in partnership with the mentor (instructor).
More importantly, the diversity within the group brings the "life and soul" to the production of food. Therein lies active and inclusive education, for our students bringing true value to their future careers and our culinary community.
https://drive.google.com/file/d/14Z7Bgt7nniuZVt4QmDKPLjEpr5AydPBo/view?usp=drive_link
SYLLABUS ADDENDUM 22-23.pdf
SALAD & DELI BAR SETUP 21-22.pdf
Day One Salad Bar
Professional Cooking Book Wayne Gisslen 9th edition
Chapter 22 pgs 688 - 712 Study the compositions of these salads to be prepared for the salad bar composed salads. Check with Chef Parker for approval of the daily composed salads prior to making them.
Composed salads
Chapter 22 pg 713-719 Study these recipes. Provide Chef Parker with at least three recipes of your versions of a restaurant quality composed entree sized salad
https://www.youtube.com/watch?v=AwwCP1-8In0
https://www.youtube.com/watch?v=QwE4UZ2vukE
- Professional Cooking Book Wayne Gisslen 9th edition
- Safety and Sanitation -/10 pts
- Salad Bar Written Assessment -/30 pts
- Chapter 22 pgs 688 - 712 Study the compositions of these salads to be prepared for the salad bar composed salads. Check with Chef Parker for approval of the daily composed salads prior to making them. -/10 pts
- Uniform Standards Followed -/10 pts
- Chapter 22 pg 713-719 Study these recipes. Provide Chef Parker with at least three recipes of your versions of a restaurant quality composed entree sized salad
- Hygiene Policy adhered to -/10 pts
- Lab Participation and Zoom Meetings -/10 pts
- Active Member of Team -/10 pts
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