CULIMPROVspring2018

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Professor(s)

cstewart

Department

Hospitality Management

Course Code

46379

Semester / Year

Spring 2018

Course Description

Principles and practice of identification, comparison, and evaluation of selected foods, ingredients, techniques, and equipment for recipe formulation, menu planning, and preparation. Examination of current trends in the culinary arts field including the use of local seasonal products and the application of scientific techniques to experiment with food preparation. Emphasis on creatively synthesizing food science, visual arts, flavor nuances, management and performance.

Acknowledgements

This course was created by: cstewart

View the course(s) that this course is based on. This course has been cloned or re-cloned 2 times; view clone(s).

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1. What made women your target market?? Why not target everyone, to have a bigger audience? 2. What requirements are needed before testing a product? Also, Is there a limit on how many products a company can have you test? See MoreGood Housekeeping Questions 1. What made women your target market?? Why not target everyone, to have a bigger audience? 2. What requirements are needed before testing a product? Also, Is there a limit on how many products a company can have you test?