CUUL 2240 Artisan Foods (1-5-3)
The course emphasizes current food service trends that are in demand at various locations in the industry. 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.
Must pass with a C or Higher
Offered Fall, Spring, and Summer
Corequisite
None
Syllabus for this course