CHRM 2360 - Physiology of Flavor

Institution:

Metropolitan Community College - Nebraska

Subject:

Description:

This course covers tastes and flavors (sweet, salt, bitter, sour and umami). Students explore culinary herbs and spices, salts, peppers, oils, vinegars, essences, fragrances, oleoresins, concentrates, freeze dried fruit and vegetable products, and other flavor carriers, used in cooking and culinary research and development. Students study aspects of history, medicinal benefits, growing, marketing, purchasing, distributing, and culinary applications and practices. This course includes a hands-on lab application of techniques learned.

Credits:

4.50

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.mccneb.edu

Phone Number:

(402) 457-2400

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Quarter

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