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Apr 20, 2024
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CA 287 - Olympic Competition Design Preparation(5/12.5)
Prerequisites: Corequisites: Co-requisite: TRL 730 This class is the third of four classes designed for students who wish to follow a competition graduation track at the S.I.C.E. which culminates in participating as a member of an American regional team at the The Internationale Kochkunst Ausstellung or “Culinary Olympics.” This class develops the culinary skills and the self-management skills necessary to become a world class culinary Olympian. Hot food served cold, buffet presentation competition concepts are taught as well as table design and arena design concepts. Unique platter presentations synchronized individual plate presentations and individual centerpiece displays are also covered. Students participate in at least three sanctioned American Culinary Federation culinary competitions within the United States in hot food served cold and centerpiece display tables. This course emphasizes effortless technique, concentrating on agility, speed, and accuracy in the cold food presentation for culinary competition, and builds on the techniques learned in all previous laboratory classes. this course is offered summer every four years and has a $500 course fee.
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