CA 121 - Culinary Competition
Description
This course allows the student to explore the world of hot food culinary competitions at a national and international level. Emphasis will be on composing dishes and mystery boxes. This course will also focus on time management, organizational skills, teamwork, accountability, and the commitment to learning new culinary techniques.
Credit Hours: 2
Contact Hours: 3
Prerequisites/Other Requirements: CA 105 (C or Higher)
English Prerequisite(s): None
Math Prerequisite(s): None
Course Corequisite(s): None
Academic Program Prerequisite: None
Consent to Enroll in Course: No Department Consent Required
Dual Enrollment Allowed?: No
Course Fees: $25.00
Number of Times Course can be taken for credit: 1
Programs Where This Course is a Requirement:
None
General Education Requirement:
None
General Education Learner Outcomes (GELO):
NA
Course Learning Outcomes:
1. Adhere to the standards of sanitation and safety for culinary competition.
2. Demonstrate the teamwork and attitude necessary to be successful in culinary competition.
3. Research and describe the rules and guidelines for all classes of national and international competitions.
4. Demonstrate the organizational skills, time management skills, sense of urgency, respect, dedication, and humility necessary to be successful in culinary competition.
5. Successfully execute a mystery box for an open hot food competition.
6. Successfully execute a planned dish for an open hot food competition.
7. Make effective presentation, formatting, and stylistic choices when developing a communication.
8. Use creativity and alternative thinking to brainstorm new ideas and possible solutions to problems or issues.
9. Give and receive constructive feedback.
10. Adapt to change by developing new ideas or finding improved ways of doing things.
Course Outline:
I. Week One
A. Monday
1. Introduction of Course Outline and Cold Competition Project
2. Hair, beard, uniform agreement, kitchen sanitation and safety
3. Organizational skills, time management skills, respect, dedication, and humility
4. Kitchen Etiquette and Discipline
5. Discuss Journal/Final Exam/Assessment Competition Styles/Rules/Research Project/Personal Journal
B. Tuesday
1. Receive composed mystery basket
2. Understanding the mystery basket Execute Mystery basket 1
C. Wednesday
1. Understanding a composed mystery basket
2. Execute composed mystery basket
D. Thursday
1. Dissecting the hot competition
2. How to prepare
3. Correct portfolio
II. Week Two
A. Monday
1. Plate presentations for hot and cold competition
2. Kitchen Organization
3. Professional honesty
B. Tuesday
1. Cold Competition Presentation
2. 4 portions appetizer
3. Choose ingredients available for your cold plate
C. Wednesday
1. Work on cold presentation
2. Skill test 1
D. Thursday
1. Cold protein assemble for plate presentation
2. Store for presentation form next Week
3. Correct journal
III. Week Three
A. Monday, Tuesday, Wednesday and Thursday
1. Cold plate presentation and assessment
2. The use of Aspic Plate presentation
3. Table presentation
4. Final decoration
5. Correct journal
IV. Week Four
A. Monday, Tuesday, Wednesday and Thursday
1. Design hot plate components for contemporary team competition
2. Mystery box/assessed
3. Individual contemporary team competition
4. Correct journal
V. Week Five
A. Monday Skills test 2 Practice final contemporary mystery box for final exam
B. Tuesday Skills test 3 Practice final contemporary mystery box for final exam
C. Wednesday and Thursday
1. Present and judge team mates food
2. Understanding the role of a culinary judge
3. Correct journal
VI. Week Six
A. Monday Skills Test 4 Preparing for an International competition
B. Tuesday Skills Test 5 Creating a travel plan
C. Wednesday International competition destination - Making the decision
D. Thursday Correct Journal Skill Test 6
VII. Week Seven
A. Monday Final exam/mystery box/assessed
B. Tuesday Final exam/mystery box/assessed
C. Wednesday Final exam/mystery box/assessed
D. Thursday Final Skills Test Journal interview
Approved for Online and Hybrid Delivery?:
No
Instructional Strategies:
Lecture: 20-30%
Video presentation: 5-15%
Group projects: 20-30%
Individual projects: 20-30%
Demonstration: 10-20%
Mandatory Course Components:
None
Equivalent Courses:
None
Accepted GRCC Advanced Placement (AP) Exam Credit: None
AP Min. Score: NA
Name of Industry Recognize Credentials: None
Course prepares students to seek the following external certification:
No
Course-Specific Placement Test: None
Course Aligned with ARW/IRW Pairing: NA
Mandatory Department Assessment Measures:
None
Course Type:
Elective- Offering designed to expand learning opportunities for degree seeking students. May or may not be required for students in a specific GRCC program.
Course Format:
Lecture/Lab - Must meet Lecture & Lab Ratios
Total Lecture/Lab Hours Per Week: 3
People Soft Course ID Number: 104134
Course CIP Code: 12.9999
Maximum Course Enrollment: 16
General Room Request: None
High School Articulation Agreements exist?: No
If yes, with which high schools?: NA
Non-Credit GRCC Articulation Agreement With What Area: No
Identify the Non Credit Programs this Course is Accepted: NA
School: School of Business & Industry
Department: Culinary Arts (SICE)
Discipline: CA
Faculty Credential Requirements:
Master’s Degree (GRCC general requirement), Professionally qualified through work experience in field (Perkins Act or Other) (list below)
Faculty Credential Requirement Details:
Master of Arts degree in Culinary Arts and 4000 hours of related experience is preferred. Additionally, the instructor must have proven success in culinary competition.
Major Course Revisions: N/A
Last Revision Date Effective: 20220215T18:19:32
Course Review & Revision Year: 2026-2027
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