Culinary Improvisation
Download as PDF
Overview
Subject area
HMGT
Catalog Number
4967
Course Title
Culinary Improvisation
Description
Principles and practice of identification, comparison and evaluation of selected foods, ingredients, techniques and equipment for recipe formulation, menu planning and preparation. Examination of current trends in the culinary arts field including the use of local seasonal products and the application of scientific techniques to experiment with food preparation. Emphasis on creatively synthesizing food science, visual arts, flavor nuances, management and performance.
Pre- or Corequisite
014291
Liberal Arts
No
Department(s)
Credits
Minimum
2
Max
2
Components
Name
Laboratory
Contact Hours
4