Culinary Arts

CAP 260

Competitive Ice Carving

Course Description

This course will present safety procedures related to ice handling, tools and equipment used in ice carving. Qualities of carving ice, proper care and sharpening of tools are also covered. Use of templates and production of basic carvings will be accomplished. This is an elective course.


(A requirement that must be completed before taking this course.)

  • None.

Course Competencies

Upon successful completion of the course, the student should be able to:

  • Explain the unique structure of carving ice.
  • Differentiate the applications of each hand tool used in ice-carving.
  • Identify proper use of mechanical ice-carving equipment.
  • Demonstrate proper use of mechanical ice-carving equipment.
  • Examine safe ice handling and carving procedures.
  • Explain proper tempering techniques for ice-carving.
  • Interpret competitive ice-carving criteria.
  • Produce competitive quality ice-carvings.
  • Demonstrate design transfer from artwork to the block of ice.
  • Demonstrate safe ice-carving practices.
  • Analyze the judging criteria for ice-carvings.
  • Demonstrate proper tempering techniques for ice-carving.

Course Schedule

  No of Weeks   Begins   
 CourseSectionCourse TitleModeCredit HoursInstructorsFeeSeats Available ⁄Capacity ⁄WaitlistStatusDays-Time-Room

CULINARY ARTS; No of Weeks : 12; Begins : 01/12/2015

 260113756Competitive Ice Carving 3Wakar T$318.000/7/0Closed
R 04:30PM-09:24PMVT630B

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