- Instructional Hours: 54
- Outside Effort Hours: 54
- Course Number: 10316181
- Credits: 2.00
Explores the use of new food products, techniques and equipment that may influence future trends including molecular gastronomy (the scientific discipline that studies the physical and chemical processes that occur while cooking). This course also looks at some old world foods that are being reintroduced in new world ways for utilization on today’s menus.
Coreq: Student has completed or is simultaneously enrolling in ALL of the following:
CULINARY 10316121 - Baking Basics
CULINARY 10316122 - Baking Techniques
CULINARY 10316136 - Quantity Cooking
CULINARY 10316137 - Short Order Cooking