Over 425 students at the Rosen College of Hospitality Management at the University of Central Florida recently saut\u00e9ed, roasted and baked their way through the biggest cooking challenge of the semester \u2013 the Techniques of Food Production lab practicum. The practicum required students to use the basic cooking techniques learned throughout the semester to produce and present a three-course-meal as their final exam.<\/p>\n
Students worked together in teams of four to prepare and serve an appetizer, entr\u00e9e, and dessert to a panel of judges, who graded each team\u2019s meal based on five categories, including presentation; portion size & nutritional balance; menu & ingredient compatibility; creativity; and taste, flavor, texture & doneness.<\/p>\n
\u201cThe exciting part of these practicums for both instructors and students is to realize how far they have come in just a semester,\u201d said Dr. Kevin Murphy, one of the seven faculty members teaching Techniques of Food Production this term. \u201cMost students could not cook or handle a knife at the beginning of the semester and now they can prepare restaurant-quality food.\u201d<\/p>\n
Students dished out everything from apple walnut salad and pasta fazool to beef tenderloin and roasted red pepper & chicken pizza to chocolate covered lamingtons and rum raisin bread pudding.<\/p>\n
\u201cAt the beginning of the semester, students are usually hesitant about taking the class because they have never really cooked before,\u201d said chef instructor Katherine Wilson. \u201cBut by the time the practicum rolls around, students are excited and proud to share what they have learned.\u201d<\/p>\n
UCF\u2019s Rosen College hosted 18 lab practicums this semester, with each one crowning a winning team.<\/p>\n
The lab practicum was initiated nearly 30 years ago by the college’s first-ever faculty member, the late Robert Ashley. Professor Ashley tragically passed away this semester at the age of 65.<\/p>\n
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