Culinary Competition and Skills Assessment
Research, exploration, and observation of various professional culinary competition formats. Competitive involvement in the planning, organizing and execution of the different types of food competitions is explored. A market basket skills assessment that synthesizes cooking skills, presentation techniques and nutritional principles is included as an outcomes evaluation linked to successful completion of graduation requirements. 1 Credit (0 Lecture - 3 Lab) Prerequisite(s): FHD222 and FHD307 and FHD311 and FHD404 and FHD420 and FHD450. Corequisite(s): FHD496. Spring Only.