CUL 296 - Salon Competition 1

Credits: 3
Lecture Contact Hours: 2
Lab Contact Hours: 4.13
Description: In this course, students will build and refine culinary techniques. This first Salon course will introduce students to the skills and requirements necessary to successfully compete in culinary competitions. Students selected for this class may form the College Culinary Team. Off-campus field trips and training sessions may be scheduled.

Prerequisites: Consent of department
Corequisites: None.
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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Course Competencies

Prepare to enter a culinary competition.
Develop a theme-based menu and recipe packet for competition.
Identify key criteria for quality food presentations.
Prepare hot food for competition.
Demonstrate proper slicing techniques.
Demonstrate proper portioning techniques.
Demonstrate refined culinary techniques.
Demonstrate proper sanitation.
Develop an action plan for competition.
Develop a prep list for competition.
Develop an equipment list for competition.
Utilize seasonal produce.
Organize equipment and food to travel to an offsite destination.
Explore the American Culinary Federation (ACF) website, with specific attention to the culinary competition processes.