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This class examines knowledge and attitudes towards human sexual behavior.

This class examines knowledge and attitudes towards human sexual behavior.

Course Description Building upon the foundation of previous culinary courses, students will gain a general understanding of international cuisines by exploring traditional and indigenous ingredients, flavor components and cooking techniques. Application of classical and contemporary cooking techniques, creative menu planning, plate design, cultural research, proper sanitation techniques and nutritional analysis of menus.

Course Description Building upon the foundation of previous culinary courses, students will gain a general understanding of international cuisines by exploring traditional and indigenous ingredients, flavor components and cooking techniques. Application of classical and contemporary cooking techniques, creative menu planning, plate design, cultural research, proper sanitation techniques and nutritional analysis of menus.

Practical application of techniques for decorative production of classical buffet. Industry standards such aspic, chaud froid, en croûte, timbales, pâtés, galantines garnitures may be included. Elements of color, design, flavor, texture and creativity are factors in the evaluative process.

Practical application of techniques for decorative production of classical buffet. Industry standards such aspic, chaud froid, en croûte, timbales, pâtés, galantines garnitures may be included. Elements of color, design, flavor, texture and creativity are factors in the evaluative process.

The course explores the visual arts of Asia from prehistory to 21st century, with foremost emphasis on China and Japan, and some references to India, Korea, Tibet and Southeast Asia. Lectures will explore the representative works of painting, sculpture, architecture, calligraphy, ceramics and other crafts and decorative arts. In order to examine the historical significance of Asian art and culture from a global perspective, one lecture will be devoted to the mutual influences of Western and Chinese/Japanese art and aesthetics. Throughout our studies, a special emphasis will be given to the issues of technique and materials, socio-political conditions, art market and patronage, and religious and philosophical currents specific to each period and culture.

The course explores the visual arts of Asia from prehistory to 21st century, with foremost emphasis on China and Japan, and some references to India, Korea, Tibet and Southeast Asia. Lectures will explore the representative works of painting, sculpture, architecture, calligraphy, ceramics and other crafts and decorative arts. In order to examine the historical significance of Asian art and culture from a global perspective, one lecture will be devoted to the mutual influences of Western and Chinese/Japanese art and aesthetics. Throughout our studies, a special emphasis will be given to the issues of technique and materials, socio-political conditions, art market and patronage, and religious and philosophical currents specific to each period and culture.

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.

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.