300

This course provides a global perspective of culinary cultures and cuisines with a focus on flavor profiles. Through lectures and the preparation of traditional dishes, students will explore how culture and geography influence the foods of the world. Prerequisite: CUL 118 or BPA 210. 4 quarter hours

This class delves into the trends and techniques of modern plated desserts. Students will examine the work of modern pastry chefs and create their own high-end plated desserts. Pre- requisite: CUL 249 or BPA 210. 2 quarter hours

This course demystifies the media, revealing its impact on the foodservice industry. Strategies for attracting, retaining, and capitalizing on media attention are discussed along with techniques for being media savvy. Students will learn how to interact with printed press, radio, and TV. 4 quarter hours

BEV 201 INTRODUCTION TO WINES, BEERS, AND SPIRITS (4)* This foundation course introduces the student to the world of beverages examining their history, production methods, style, and how they are merchandised. It explores the factor -s necessary to builing and sustaining a profitable beverage program. Students learn to evaluate beverages using a sensory approach to analyze and assess the characteristics of each drink. This course leads to eligibility to register for the Le Vin Gourmand (LVG) Sommelier level I examination. *Course fees applies This course replaces CUL 345 in previous curricula.

Menus are key to a restaurant’s identity and marketing. In this course, students will further develop menu language skills in relationship to various types of restaurant concepts. The lab portion of this class will explore how menu language impacts food presentation. Prerequisite: 4 quarter hours

This course presents the nutritional and culinary needs for various market segments of the food industry. Populations in clude children, teens, the aging, vegetarians, sports and spa enthusiasts, and those with health concerns such as obesity, heart disease, diabetes, hypertension, and food allergies, among others. Through lecture and hands-on experience, students learn strategies and techniques to address life cycle and dietary concerns, without sacrificing flavor or food quality. Prerequisite: SCI 123, CUL 249, or BPA 210. 2 quarter hours