FSS 2950C Culinary Competition

This course introduces the student to Junior Culinary Competitions where they practice skills learned in the culinary and baking-pastry classes. Included in this class are the development of advanced knife skills, teamwork, kitchen organization, menu development, and French classical cuisine following the Escoffier guide. Students also practice the timing elements for cooking and service of the food; taste the texture and flavors of all food being prepared; practice sanitation; and learn how to organize work stations in the kitchen. Permission of department is required.

1-2 credit

Course Fee

Lab fee $575.