400

This class will explore how a chef might think about and design flavor. Theories from cultural, scientific, and culinary studies will be considered. Through lecture and hands-on experience, students will develop systems to consider flavor perception, description, and design. Prerequisite: CUL 372 4 quarter hours

This course explores the rise of the research chef within the food manufacturing industry. As trained chefs with a solid knowledge of food science, research chefs are often involved in creating new or proprietary products intended for wide distribution. Through practical application, students follow the research and development process from ideation to prototype. Students are also introduced to the way in which industrial concerns, such as branding and operations, impact the research and development process. Students develop product prototypes during the course, which are presented to food manufacturing executives at the conclusion of the course. Prerequisite: SCI 300. 4 quarter hours

Properly designed facilities are critical to the success of any foodservice operation. Students learn the complexities of designing a facility and consider flow of product, sanitation requirements, equipment needs, safety, environmental impact, and storage. For the final project, students design a complete facility layout under specific financial and legal constraints. Prerequisite: CUL 249 or BPA 210. 2 quarter hours