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Prof. Good­lad Leads stu­dents through an in­tro­duc­tion to fer­mented bev­er­ages through­out the world. Study of bev­er­age mak­ing and tast­ing pro­ce­dures in­clud­ing jar­gon par­tic­u­lar to the bev­er­age trade is re­in­forced.

Prof. Goodlad Leads students through an introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures including jargon particular to the beverage trade is reinforced.

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.