CULA 140 - Modernist Cuisine

Credit(s): 2

Prerequisite(s): CULA 110, CULA 112, CULA 165, CULA 167.
This course celebrates the culinary styles, restaurants, restaurateurs, and chefs who are in the current industry spotlight. Their style, substance, and quality are discussed and examined. During the hands-on production aspect of the course, students are exposed to specialty produce and products. (Fall Semester)

Course Learning Outcomes: Upon completion of the course, students will be able to

Demonstrate planning, timing, and preparation of a complete meal, including a soup, appetizer, and entrée while emphasizing their commitment to quality and excellence.
Apply contemporary cooking techniques.
Define the fundamentals of contemporary cuisine.
Understand and demonstrate professional behavior.
Apply sanitation and safety procedures throughout the culinary kitchen.
Apply intermediate culinary techniques.
Apply the principles of mise en place in recipe preparations.