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Culinary Futures/Food Techniques

Course Code:
CUL 341
Course Group(s):
Analytical Reasoning & Scientific Inquiry - Integrated, Degree Applicable, Integrative Studies: CASM Program Options
Course Description:
A lecture/lab course which will explore current and future trends in restaurant menus, as well as dealing with an understanding of how science and technology are changing the way society and our industry cooks, operates and lives. Through lectures, demonstrations, and hands-on applications, this course will cover a wide and varied array of topics and trends as they evolve and shift in a dynamic industry. Students will be exposed to the methods that chemists and technologists use to present products for market using high-tech emulsifiers, fat substitutes, flavor enhancers, irradiation technology, sous-vide (vacuum cooking) and genetic engineering. Prerequisites: CUL 220 Contemporary Cuisine and CUL 150 International Cuisine Co-requisite: CUL 280 Nutrition Food Science Completes General Education Requirement:AR-I.
Credit:
4
Prerequisites:
Prereq: CUL 220 Lecture Lab combined Min Grade: D Min Credits: 4.00 And 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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