CUL 290 - Culinary Competition

Credits: 3

Description
Covers both category A and B for food shows based on the American Culinary Federation guidelines. Student may choose either category for the practical hands-on.

Student Learning Outcomes

List guidelines for culinary competition in both A and B categories for food shows, based on the American Culinary Federation guidelines.
Develop menus used for competition.
Design plates and platters used for competition.
Evaluate production and presentation of competition displays.
Create and execute menus for competitions.
Modify menus to generate a higher score.

Prerequisite: FAB 102
Corequisite: None

Graded: Letter Grade