2021-2022 Catalog and Student Handbook 
    
    Dec 03, 2022  
2021-2022 Catalog and Student Handbook [ARCHIVED CATALOG]

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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  



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