CUUL 2240 Artisan 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 sausage making, cheese making, canning, pickling, house made condiments, fermented foods, artisan breads and desserts sous vide cooking, molecular cuisine, house made mixology ingredients, and historical, regional foods. Laboratory demonstrations and student management and supervision parallel class work.
Syllabus for this course