Catalog Search

Search Options

Contents

About National Louis University
About the University Course Catalog
2018–2019 Academic Calendar
Tuition and Fees
Admissions
Types of Credit
Financial Aid
Student Services
Policies
Degrees Offered
Certificates
Non-Degree Endorsement Offerings
General Education Core
College of Professional Studies and Advancement
Kendall College of Culinary Arts and Hospitality Management
National College of Education
Undergraduate College
Other Programs of Study
Course Descriptions
- ABA - Applied Behavior Analysis
- ABS - Applied Behavioral Sciences
- ACC - Accounting
- ACL - Adult Continuing Literacy Education
- ART - Art
- BEV - Beverage
- BPA - Baking and Pastry
- BRV - Braven Career Development
- BUS - Business and Management
- BUSK - Business
- CAP - Curriculum-Advocacy-Policy
- CAPK - Capstone
- CAR - Career Development
- CCD - Doctoral Core
- CIC - Curriculum and Instruction, Core
- CIL - ESL and Bilingual Education
- CIS - Social Studies Education
- COM-Communications
- CPL - Credit for Prior Learning
- CSJ - Criminal & Social Justice
- CSS-Computer-Science-Info-Systems
- CUL - Culinary
  - 100
  - 200
  - 300
  - 400
  - 90
- DEE - Disability and Equity in Education
- ECE - Early Childhood Education
- ECO - Economics
- EDL - Educational Leadership
- EDU - Education
- ELE - Elementary Education
- ENG - English
- EPD - Educational Psychology, Doctorate
- EPS - Educational Psychology
- ESL - Eng for Speakers of other Lang
- ESR - Educational Statistics and Research
- FIN - Finance
- FND - Foundations
- GEN - General Education
- HCL - Health Care Leadership
- HED - Higher Education Leadership
- HIS - History
- HOS - Hospitality Management
- HRM - Human Resource Management
- HSC - Human Services Core/Counseling
- HSM - Human Services Multiple Program
- HSS - Human Services Substance Abuse
- INT - Interdisciplinary Studies
- KCC - Kendall College GenEd Courses
- LAA - Art
- LAE - English
- LAM - Mathematics/Quantitative Reasoning
- LAP - Psychology/Behavioral Science
- LAS - Social Science
- LDR - Teacher Leadership
- LIBR - Library
- LSE - Learning Sciences in Education
- LTC - Long-Term Care Administration
- MBA - Master of Business Administration
- MGE - Middle Grades Education
- MGT - Management
- MGTK - Management
- MHA - Master of Health Services Administration
- MHE - Mathematics Education
- MIS - Management Information Systems
- MKT - Marketing
- MLE - Middle Level Education
- MTH - Math
- OBD- Organizational Behavior, Development & Leadership
- PHI - Philosophy
- PJM - Project Management
- PPA - Public Policy and Administration
- PSY - Psychology
- RES - Research Methods
- RLD - Reading and Language, Doctorate
- RLL - Reading and Language, Literacy
- RLR - Reading and Language, Reading
- RLS - Reading and Language, School Library Media
- RLW - Reading and Language, Writing
- SBM - Small Business Management
- SCE - Science Education
- SCI - Science
- SCIK - Science - KC
- SEC - Secondary Education
- SOC - Sociology
- SPE - Special Education
- SPY - School Psychology
- SSE - Social Science Education
- SUS - Sustainability
- TIE - Technology in Education
- TLA - Teaching Learning Assessment
Directory

Share

Print this page

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. Prerequsites: CUL 244, CUL 246, and CUL 248 (CUL 244, CUL 246, and CUL 248 are corequisites for students in the accelerated program.)

Credits

2