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| FS 33000 - Culinary Arts For The Food Scientist |
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Associated Term:
Summer 2015
Learning Outcomes: 1. Acquaint students with terms used by culinary professionals, so they may communicate clearly with them. 2. See and practice preparation methods for a variety of food products, both commercially and as would be done by an expert chef. 3. Demonstrate the concept of Gold Standard foods. 4. See how different preparation methods can affect the final quality and consumer acceptance of various food products. 5. Learn how commercial food preparation methods differ from home preparation. 6. Learn how culinary professionals and food scientists work together to develop new food products. Required Materials: Technical Requirements: |
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