CUL 152 Culinary Competition Fundamentals

6 CR

Students will train using American Culinary Federation student team competition guidelines culminating in participation in the Washington State Student Team Competition (time and date to be determined). Student will exhibit teamwork, professionalism, the ability to analyze and evaluate food quality; develop outstanding knife skills, organization, hot and cold food cooking skills while maintaining strict adherence to sanitation and time lines.
Prerequisite(s): Instructor permission, student membership in the American Culinary Federation and successful tryout for competition team.