CULN1220 Introduction to Pantry Food Preparation

Course Description

This course covers proper techniques, procedures and responsibilities in the preparation of various pantry foods/dishes including salads, salad dressings and sandwiches. An emphasis on the proper storage and handling of various ingredients is addressed. Hands-on work will be an integral part of this course as students apply knowledge of various aspects of pantry foods.

Student Learning Outcomes

  • Demonstrate a knowledge pantry food preparation including the safety
    and storage of various ingredients and sanitization methods for various pantry food items.
  • Identify by sight and flavor profile various salad ingredients and types.
  • Identify and evaluate various types of oils and vinegars and apply
    knowledge to the creation of various salad dressings.
  • Identify and prepare various types of breads, spreads, and fillings for
    sandwich production.
  • Demonstrate the proper production of both hot and cold sandwiches.
  • Evaluate and critique various pantry items for quality and usage.


Please see eServices for section availability and current pre-req/test score requirements for this course.

2 credits: 1 lecture / presentation, 1 lab, 0 other