Course Description
HOT269 Culinary Competition (2-3-3)

This course covers the skills sets essential for culinary competition including time management, sense of urgency, and multi-tasking. The guidelines set by the American Culinary Federation for hot and cold food competition are covered. This class offers culinary competition during the semester. This course requires class work outside the normal course schedule to prepare for and participate in two competitions during the semester. Sanitary practices and compliance with the laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in this class. PR: HOT 255, consent of instructor


Last Updated: 07/23/14 09:02pm ET
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