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| FS 33000 - Culinary Arts For The Food Scientist |
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Credit Hours: 2.00. Course bridges the gap between culinary arts and product development. It includes real-world case studies of science-based food product development by industry specialists on commercial development. In addition there are hands-on applications of textbook culinary arts topics under the direct supervision of the specialists. Typically offered Fall.
0.000 OR 2.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette 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. Restrictions: Must be enrolled in one of the following Majors: Culinary Science Food Manufacturing Operations Food Science Prerequisites: Undergraduate level FS 16100 Minimum Grade of D- or Undergraduate level NUTR 20500 Minimum Grade of D- |
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