2020-2021 Catalog and Student Handbook 
    
    Mar 29, 2024  
2020-2021 Catalog and Student Handbook [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

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

Prerequisite: FAB 102  



Add to Portfolio (opens a new window)