CUL 341 - Culinary Futures/Food Techniques

Institution:

Paul Smiths College of Arts and Science

Subject:

Description:

4 Credit Hours d.b.a. A lecture/lab course which will explore current and future trends in restaurant menus, as well as dealing with an understanding of how science and technology are changing the way society and our industry cooks, operates and lives. Through lectures, demonstrations, and hands-on applications, this course will cover a wide and varied array of topics and trends as they evolve and shift in a dynamic industry. Students will be exposed to the methods that chemists and technologists use to present products for market using high-tech emulsifiers, fat substitutes, flavor enhancers, irradiation technology, sous-vide (vacuum cooking) and genetic engineering. Prerequisites: CUL 150 International Cuisine and CUL 250 Advanced Cooking Techniques.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.paulsmiths.edu

Phone Number:

(518) 327-6000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.