CA 165 - Center of the Plate

Lecture - Lab - Credit Hours: 1-4-3
This class is designed to develop the student’s culinary artistry and to prepare the student to successfully compete in culinary cookery competitions including, but not limited to: hot food presented cold, cold food buffet presentation, hot food mystery basket, hot food contemporary, and recipe development competition. Students will be shown how to utilize the basic skills by developing recipes and techniques that allow them to participate successfully in competitions. They will learn how a competition is judged. Throughout the semester, the educational and practical application of what is learned in competition will be directly related to the performance on the job. Participation in actual competitions during the semester will be encouraged.Prerequisite: CA 102 , CA 106 and CA 112 .