CARTS 255 Culinary Trends

This course introduces students to current culinary trends, including a variety of preparation methods. Topics include adaptation of native/regional ingredients and preparation methods to developing trends in contemporary cuisine.

Credits

2

Distribution

Career Training

Offered

Winter, Summer

Notes

Face-to-face

Outcomes

1. Combine healthy ingredients to create specialty items used in finer restaurants.
2. Demonstrate continued growth in the application of theory to the preparation of a variety of classic American culinary dishes.
3. Research and write a recipe that caters to alternative dietary preferences, world food trends, or prevalent food allergies that exemplify current culinary trends.