This course provides practical expertise in the planning, techniques, and procedures required for culinary competitions and exhibitions. Emphasis is placed on competition strategies including menu planning, teamwork, plate design, flavor profiles, recipe development, nutrition, advanced knife/culinary skills, professionalism and portfolio development. Upon completion, students should be able to apply exhibition/competition skills and standards in the competition arena and professional kitchen.
- Prerequisite: CUL 110, CUL 110A, and CUL 140 or CUL 160
- Corequisite: None
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