400

The course prepares students for career advancement and uses career-focused workshops. The course uses workshops and guest speakers to address topics such as goal setting, marketing oneself, negotiation, interviewing, management, and assessment skills. Pre-requisite(s): KCUL 175, KBPA 170. Co-requisite(s): None. 1 quarter hour

This class will explore how a chef might think about and design flavor. Theories from cultural, scientific, and culinary studies will be considered. Through lecture and hands-on experience, students will develop systems to consider flavor perception, description, and design. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

This course explores the rise of the research chef within the food manufacturing industry. As trained chefs with a solid knowledge of food science, research chefs are often involved in creating new or proprietary products intended for wide distribution. Through practical application, students follow the research and development process from ideation to prototype. Students are also introduced to the way in which industrial concerns, such as branding and operations impact the research and development process. Students will develop product prototypes during the course, which are presented to food manufacturing executives at the conclusion of the course. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite: None. Co-requisite(s): None. 4 quarter hours

Properly designed facilities are critical to the success of any foodservice operation. Students learn the complexities of designing a facility and consider flow of product, sanitation requirements, equipment needs, safety, environmental impact, and storage. For the final project, students design a complete facility layout under specific financial and legal constraints. Prerequisite: CUL 249 or BPA 210. 2 quarter hours

This course presents how plant based diets can be part of a chef repertoire to accommodate an ever changing and diverse population eating habit. This course will focus on nutrition, health concerns and benefits, controversies, acceptance and lifestyle choice among others. Students learn strategies and techniques to address lifestyle choice in alternate diets, as well as, skills in framing and articulating ideas through a Plant- Based culinary driven format. In addition, he course offers strategies in preparing Plant-based cuisine with an emphasis on plate presentations and design to reflect a professional restaurant operation. Pre-requisite(s): KCUL 120. Co-requisite(s): None. 4 quarter hours