This is a short course culinary course aiming at sharing with learners on how to do salad preparations. The lesson will be based on 80% practical and 20% knowledge based. Learners will learn on food safety and food hygiene also following on Mise En Place preparations for Ready to Eat food in particular for Salad. Learners will learn on what are the common greens used for Salad, toppings, meat, sauced, nuts, and so on. Learners will make three different Salads from Cesar Salad, Spinach Salad, and Avocado Salad. The course follows the following learning outcomes: 

1. Learners will get to learn on food safety, food hygiene, and ready to eat food preparations. 

2. Learners will learn on Cold Kitchen and how to work on a Salad Station. 

3. Learners will learn on how to chop, assemble, and toss Salads. 

4. Learners will learn the recipes of 3 different Salad and how to make them.