CULN 300 - Culinary Arts Three Advanced Skills Refinement and Theory

Credit Hours: 4
Lecture Hours: 3
Laboratory (or Other) 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:

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