CUL 292 Modern Cuisine: Science of Cooking

This course is an introduction to contemporary techniques of food preparation, which will include sous vide HACCP training and innovative textural use of hydrocolloid in food preparation. The use of science behind cooking will expand the student’s toolbox to developing new menus and recipes based on current trends. Prerequisites: CUL 244, CUL 246, and CUL 248 (CUL 244, CUL 246, and CUL 248 are corequisites for students in the accelerated program.) 2 quarter hours

Credits

2