HMGT4967CulImprovSP2020
Professor(s)
Department
Hospitality Management
Course Code
24153
Semester / Year
Spring 2020
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.
