| CULN 330B appraises the advanced level culinary cuisine topic of Food Science and the Modernist Cuisine that builds upon culinary and managerial skills learned in the AS degree level of culinary and/or pastry arts. Modernist cuisine is an approach to food that values pure flavors, precise execution, and the scientific method to advance the art of cooking. Students will synthesize into their learning knowledge of the theories of food science along with hands-on experimentation in a culinary kitchen. |
Class Details
Credits: 3
Prereq: Satisfactory completion of the Associate in Science degree in Culinary Arts with a specialization in Culinary Arts program or consent of instructor., Coreq: -
Courses: CULINARY ARTS (CULN)
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