CUL 241 - Culinary Ice Carving

3 Cr.
Contact Hours Per Week: 1 Lec., 6 Lab

This course will provide basic and detailed information on the knowledge, skills, and professional competencies of effective ice carving techniques and designs. During the course, students will be introduced to safety concerns of carving ice, proper equipment/tool/ice handling, procedures of designing ice carving displays and presentation of ice projects. Students will analyze many types of functions for ice carving displays and the intended use of ice carvings. This course will support student’s knowledge in cold food preparation (Garde Manger) and buffet/station presentation skills. As the class progresses, students will practice team building strategies for a large presentation for a community event. Each student enrolled in the course will have the opportunity to produce and harvest a 300 pound block of ice.
Pre-Requisites: CUL 220, SERVSAFE Certificate, Permission by Instructor

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CUL 241 - Culinary Ice Carving