CUL 200 — Culinary Competition Techniques
This course is designed to help individuals develop and practice skills necessary for successful completion of American Culinary Federation competencies for a certified culinarian. The course will focus on competition techniques established in accordance with the American Culinary Federation guidelines. Course assignments will focus on culinary skills in food production, garde manger, and baking as outlined by the ACF competencies for practicums.
Prerequisites: CUL 110, CUL 111, CUL 114