CULH 2300 - Culinary Arts Competition

Credit Hours: 4.00

Objectives:

1. Identify how to organize for a culinary arts competition.
2. Describe steps of organization for a culinary arts competition.

Outcome 2: Upon completion of this course, students will be able to accurately use various ingredients to present a finished competition product.

Objectives:

1. Identify how to organize ingredients for use in a culinary competition.
2. Identify how to organize and use ingredients in a timely fashion for a culinary competition.
3. Define and describe mise en place and how it relates to ingredients and preparation of ingredients.

Outcome 3: Upon completion of this course, students will be able to evaluate the quality of competition food prepared.

Objectives:

1. Pre-prep, prepare, and execute all food for a culinary arts competition.
2. Define the organization, steps, and preparation order of food for a culinary arts competition.
3. Describe the steps of competition, pre-competition, competition, presentation, and post evaluation.

• Communication: The graduate can communicate effectively for the intended purpose and audience.
• Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
• Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
• Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
• Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
• Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.

General Guidelines for Category SB
The following list provides a good beginning checklist of what is considered general guidelines for both competitors who are
developing displays and the judges who will evaluate them.
• Ingredients and garnishes should harmonize with the main part of the dish and conform to contemporary standards of
nutritional values.
• Unnecessary ingredients should be avoided, and practical, acceptable cooking methods should be applied.
• Competitors are encouraged to use a variety of cooking methods and ingredients.
• Use correct cooking, presentation, and flavor combination.
• Dressing the rims of plates results in an unacceptable appearance.
• Meat should be carved properly and cleanly.
• Meat slices should be served with the carved surface upwards and arranged in order and size.
• Fruits and vegetables must be cut or turned uniformly.
• Binding agents may be used for creams.
• The amount of gelatin used in aspics may exceed normal quantities, but not to the extent that the style of presentation is
dependent on the extra gelatin content.
• Avoid all non-edible items.
• Food prepared hot, but displayed cold, should not be served on a chemiséd plate or platter.
• Dishes prepared hot, but displayed cold, should be glazed with aspic.
• Sauce boats should only be half full.
• Aspic used should refer to the product.
• Glazing work should be clean and free of defects.
• Use practical portion size. In general, portion weight should be in keeping with the norms of accepted practice and nutritional balance.
• Proper color, presentation, and flavor combinations should be displayed.
• Demonstrate clean, crisp workmanship.
• No identification of personal or business affiliation is allowed with the exhibits until the judging is completed.
• The punctual presentation of each exhibit at the appointed time is urgent.
• The character of the showpiece should be respected.

General Guidelines for Category SC
The following list provides a good beginning checklist of what is considered general guidelines for both competitors who are
developing displays and the judges who will evaluate them.
• Ingredients and garnishes should harmonize.
• Unnecessary ingredients should be avoided and practical, acceptable cooking methods should be applied.
• Proper techniques and accepted methods of preparation should be adhered to throughout the display.
• Competitors are encouraged to use a variety of cooking methods and ingredients.
• Use correct cooking, presentation, and flavor combination.
• Dressing the rims of plates results in an unacceptable appearance.
• Fruits and vegetables must be cut or turned uniformly.
• Binding agents may be used for creams.
• The amount of gelatin used in aspics may exceed normal quantities, but not to the extent that the style of presentation is
dependent on the extra gelatin content.
• Avoid all non-edible items.
• Glazing work should be clean and free of defects.
• Use practical portion size. In general, portion weight should be in keeping with the norms of accepted practice and nutritional
balance.
• Proper color, presentation, and flavor combinations should be displayed.
• Demonstrate clean, crisp workmanship.
• Numerical harmonizing of dessert portions, garnishes, and accompaniments is required.
• Properly bake dough or crusts.
• Display proper thickness for various crusts.
• Cleanly apply icings and glazes of the correct thickness and proper shine.

General Guidelines for Category SD
The following list provides a good beginning checklist of what is considered general guidelines for both competitors who are
developing displays and the judges who will evaluate them.
• Ingredients and garnishes should harmonize.
• Proper techniques and accepted methods of preparation should be adhered to throughout the display.
• Avoid all non-edible items.
• Demonstrate clean, crisp workmanship.
• All chocolate work should be in the proper temperature and thickness.
• Present smooth, properly-sanded pastillage work, free of visible cracks and seams.
• Present sugar work having the proper shine, thickness, and harmonious coloring.
• No identification of personal or business affiliation is allowed with the exhibits until the judging is completed.
• The punctual presentation of each exhibit at the appointed time is urgent.
• Although table decorations and lighting are not part of the actual judging, a well-presented and attractive table will add to the
high-quality image that the competitor attempts to project.