CULINARYIMPROVfall2026

active 1 weeks, 5 days ago

Open

This Course is OPEN.

Professor(s)

cstewart

Department

Hospitality Management

Course Code

HMGT4967

Semester / Year

Fall 2026

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

Recent Posts

Welcome, Students! Welcome, Students!

Faculty: This Course site uses an organizational structure to help faculty meet the recommended […] Faculty: This Course site uses an organizational structure to help faculty meet the recommended […]

Class 1 Agenda (Example) Class 1 Agenda (Example)

Faculty: This Class Agenda post demonstrates how you can provide detailed information about each […] Faculty: This Class Agenda post demonstrates how you can provide detailed information about each […]

Discussion: Introductions Discussion: Introductions

Faculty: Below is a recommended activity that helps build community in your class and introduces […] Faculty: Below is a recommended activity that helps build community in your class and introduces […]