CHRM 2970 Culinary Competition

0.0 - 9.0 - 3.0

Prerequisite

(1) Instructor approval

Course Description

This course is required for all those wishing to participate on the culinary competition team. The course introduces students to the rigors of professional culinary competition as sanctioned by various organizations, including the American Culinary Federation, the Research Chefs Association, and the Retail Baker's Association. Students develop competition-quality menus, refine their culinary skills, apply knowledge obtained throughout the culinary arts curriculum, foster team-building skills, and gain exposure to their regional and national contemporaries. Completion of this course requires participation in an extracurricular sanctioned culinary event that may require additional fundraising and membership in outside organizations.