HSP* 291: Culinary Competition

3 Credits
This course is designed to familiarize students to competition in the culinary arts. Students will further develop techniques in producing hot meals, cold classical presentation, as well in deserts presentation. Students will use advanced techniques in order to compete at local, state, regional or national level. Upon completion of this course students will be able to begin work towards a certification through the American Culinary Federation.
Prerequisites: C- or better in HSP* 290.
Offered: Occasionally