CULN1143

Through the use of demonstrations and lectures this course will focus on the basic methods and scientific principles of cookery, and will explore the fundamentals of industry specific cooking techniques used in contemporary gastronomy. In addition, students will be introduced to the history of the culinary industry, professional standards, and kitchen organization. The basics of product identification and introductory cooking techniques will also be explored. Palate development and development of flavor profiles accompanies the course.