CULA 220 - Culinary Competition

1 lecture hour, 3 lab hours, 2 credit hours
Basic foundation of culinary competition. Includes how to compete at the local, regional, national, and international levels from dress code through menu selection, final presentation, and sanitation. Prerequisite(s): CULA 101, CULA 102, CULA 103, CULA 105, CULA 106, CULA 107, or permission of instructor.