2019 - 2020 College Catalog 
    
    Mar 28, 2024  
2019 - 2020 College Catalog [ARCHIVED CATALOG]

CULN 300 - Culinary Arts Three Advanced Skills Refinement and Theory


Credit Hours: 4
Lecture Hours: 3
Laboratory Hours: 4

Prerequisite(s): CULN 100  and CULN 115  or permission of the instructor

Restriction(s): None

Corequisite(s): None

This course deals with the exciting and challenging aspect of the culinary competition and teaches students how to successfully prepare for such competition. Students refine their skill level and mental thought process while learning the discipline needed to be properly prepared for culinary competitions, learn how to craft a professional entry packet for hot food competitions and follow the rigorous process of completing a cold food competition entry for an in-house competition. Opportunities may exist for students to take part in American Culinary Federation and Societe Culinare Philanthropique competitions.

Student Learning Outcomes of the Course:
  1. Refine cooking skills by creating an original recipe to cook employing the competition format
  2. Develop equipment and product lists for entries to improve organizational skills
  3. Work closely with lab partners and be evaluated on ability to work as a team
  4. Demonstrate skills learned, creativity, and forward thinking through mystery baskets
  5. Conceptualize, design, and produce a cold food platter demonstrating various cooking disciplines
  6. Summarize cumulative knowledge and experience gained during the semester through a final paper