FOSM 2210 - Culinary Competitions

1-4 hr(s).

Students will produce innovative, competition quality food. Students will use advanced culinary techniques to showcase their creations for constructive critique. Students should expect to practice on their own a minimum of two hours for every one hour in class. Repeatable for up to 12 credit hours.
Prerequisite(s): FOSM 2203
Restriction(s): Culinary Arts and Pastry & Baking Arts majors