CUL 400 - Modern Culinary Trends

Credits: 3

Description
This course introduces students to contemporary techniques of food preparation, which will include sous vide HACCP training, and innovative textural use in food preparation. The use of science behind cooking will expand the student’s toolbox for developing new menus and recipes based on current trends, including farm to table, plant forward, and sustainability.

Student Learning Outcomes

Create a HACCP plan that utilizes the process of sous vide in a food service operation.
Describe the transition of culinary equipment used in scientific laboratories to the professional kitchen.
Student will examine current trends in foodservice including farm to table, plant forward, and sustainability.
Analyze local, national, and international safety and sanitation issues such as irradiation, genetic engineering, bio waste, and safe food production methods.

Prerequisite: CUL 360 and CUL 370 both with a grade of C- or higher
Corequisite: None

Graded: Letter Grade