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Contemporary Cuisine

Course Code:
CUL 220
Course Group(s):
Degree Applicable, Integrative Studies: CASM Program Options
Course Description:
This Lecture/Lab course provides an opportunity to synthesize the various techniques that students have learned to date in the program to create various preparations with contemporary applications. Emphasis will be placed on presentation and the introduction of modern plating techniques. Additionally, with the growing awareness that diet plays an important role in physical health, foods prepared will incorporate a lighter and more nutritionally sound approach. Submission of Industry Work Experience portfolio is a requirement of this course. Prerequisite: CUL 150 International Cuisine. Co-requisite: CUL 280 Nutrition/Food Science.
Credit:
4
Prerequisites:
Prereq: CUL 150 Lecture Lab combined (May be taken concurrently) Min Grade: D Min Credits: 4.00 And CUL 280 Lecture (May be taken concurrently) Min Grade: D Min Credits: 3.00
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