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| FS 53100 - Science Of Experimental Cuisine |
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Credit Hours: 3.00. This course brings together culinary arts and the application of food chemistry and ingredient technology principles. Emphasis will be placed on food construction and deconstruction, using common food preparation and molecular gastronomy techniques.
0.000 OR 3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: 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. Develop and use the vocabulary of a professional chef. 2. Understand and intelligently discuss how cooking works. 3. Demonstrate practical proficiency in food preparation skills. 4. Understand and experience food from farm to fork. 5. Compare and contrast home, culinary/food service, and large food industry food production practices. 6. Use common food preparation and molecular gastronomy techniques to manipulate the structure of food ingredients and finished food products. 7. Describe the fundamental structure-function relationships of food ingredients and how each of the applied techniques alters the ingredient structure and/or function. 8. Explore and control common food-related reactions/interactions including: emulsification, Maillard browning, caramelization, gelatinization, gelation, denaturation. 9. Exemplify the scientific process and inquiry driven research by designing, implementing, and analyzing experiments related to food construction and deconstruction. 10. Design and create food textures and products by manipulating fundamental structure-function relationships of food ingredients, and explain the science of how the foods were constructed. Restrictions: May not be enrolled as the following Classifications: Freshman: 15 - 29 hours Sophomore: 45 - 59 hours Freshman: 0 - 14 hours Sophomore: 30 - 44 hours Prerequisites: GR-FS 53100 Requisites General Requirements: ( Student Attribute: GR May not be taken concurrently. ) or ( Course or Test: FS 55001 Minimum Grade of D- May not be taken concurrently. ) or ( Course or Test: FS 45300 Minimum Grade of D- May not be taken concurrently. and Course or Test: FS 45400 Minimum Grade of D- May not be taken concurrently. ) |
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