CUUL 2230 Sustainable Foods and Desserts (1-5-3)
This course is designed to merge and further advance cooking and baking skills taught in nutrition, baking, pastry, garde manger, and contemporary cuisine. The course emphasizes current food service trends that are in demand at restaurants, hotels, hospitals, day care facilities, resorts, spas, schools, retirement facilities, catering facilities, country clubs, and personal/private chef employment. These trends include farm to table foods, bio-diverse agriculture, food composting, plant based diets, gluten free cooking and baking, foods for diabetics, healthy heart foods, healthy kids meals, heirloom/heritage foods, organic/natural foods, vegan desserts, zero waste food production. Laboratory demonstrations and student management and supervision parallel class work.
Prerequisite
CUUL 1122, CUUL 1124, and CUUL 1220
Syllabus for this course