In this course, students will compare cuisines, ingredients, and preferred cooking methods of carious cultures The influence of traditions and regional cultural perspectives on food choices and culinary practices will be emphasized. Students will examine the issues and conditions that affect the availability and quality of food in the global market, and apply advanced cooking techniques, including the use of specialty and advanced equipment in the preparation of food dishes.
In this course, students will apply basic culinary practices and understand how flavor texture, and appearance are affected during food preparation. Students will evaluate chemical reactions as they occur in cooking methods and assess how to control high-risk food safety situation. Food safety and sanitation techniques will align to industry-recognized certifications.
Course Length: One Semester
Prerequisites: Open to Freshman, Sophomores,
Juniors, and Seniors
Credit: .5 plus an additional .125 for completion
of a culminating project
