In this course the student will be introduced to salads and sandwiches. Students will be able to identify the basic structure of salads, their classifications, the guidelines for salad making, as well as handling techniques for salad ingredients. As part of this unit, students will gain an understanding of the preparation of sandwiches, spreads, and fillings. Students will prepare and present a variety of sandwiches and salads with accompanying dressings. Brines and marinades will also be studied.
This course is one of the series of courses which, when taken together, will prepare the student to write the first period apprenticeship exam and/or complete the Professional Cooking Certificate Program. It is also one of a series of courses needed to progress on to the second year Culinary Arts Diploma Program.