CULA 151 Competition Training

2 credits

The course focuses on training students for culinary competitions. Students will have the opportunity to train for practical cooking or baking competitions and for knowledge based competitions.

Prerequisites: CULA 116 or CULA 127.

Quarters Offered: Winter, Spring

Student Outcomes/Competencies:
Upon successful completion of the course, in the competition setting, the student will be able to:

Identify, select and apply the proper cooking techniques for selected cuts of meats, poultry, fish and seafood
Identify, select and apply the proper cooking techniques for selected desserts, cakes, candies and chocolates
Demonstrate skills necessary for organizing tools, equipment and product for use in a competition arena
Demonstrate proper food handling and sanitation methods
Apply food presentation techniques to create aesthetically pleasing dishes
Demonstrate knowledge of ingredients, sanitation, classic cooking methods, nutrition and equipment