Culinary Competition and Skills Assessment
Research and exploration of professional culinary competitions. Organization, time management and problem solving applied to the execution of a complex, creative and cumulative culinary skills assessment in a competitive environment. 1 Credit (0 Lecture - 3 Lab) Prerequisite(s): FHD307 and FHD311 and FHD404 and FHD450 or FHD307 and FHD311 and FHD404 and FHD451. Corequisite(s): FHD496. Spring Only.