CUL 265S : Advanced Skill Development and Culinary Competition Mastery

Transcript title

Adv Skill Devel Competition



Grading mode

Standard letter grades

Total contact hours


Other hours



BAK 170 or CUL 170.

Course Description

Explore the world of culinary competitions by practicing time management, organization, teamwork, accountability, and learning classical and modern culinary techniques. Practice hot and cold food competition with an emphasis on competing at national and international competitions.

Course learning outcomes

1. Demonstrate classical knife cuts with speed and accuracy.
2. Demonstrate classical pastry techniques.
3. Demonstrate classical butchery techniques.
4. Demonstrate professionalism standards relating to appearance, conduct, safety, sanitation, and organization.
5. Create a menu incorporating classical cooking and modernist techniques.

Content outline

  1. Knife skills
  2. Butchery/fabrication
  3. Pastry 
  4. Cooking
  5. Teamwork
  6. Menu development 
  7. Menu design
  8. Timing
  9. Professionalism
  10. Food flavors
  11. Food textures
  12. Food appearance 
  13. Recipe development 
  14. Organization

Required materials

Requires uniform and culinary arts tool kit; available at the bookstore.

Outside of

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