CUL 190 - Advanced Culinary Techniques

3 Credit(s)

Build on core culinary theories with advanced techniques in pasta, grains, legumes, vegetables, sauces, soups, and charcuterie. Learn plate presentation and banquet-style service to elevate your professional kitchen experience.

Prereqs: CUL 105 with a grade of “C” or better
Course Type: Combo
Tuition Tier: Tier II
Delivery Method:
In-Person
Course Learning Outcomes:
CLO 1) Student will demonstrate effective techniques in presenting food to maximize the flavor and esthetic qualities of the product being used.

CLO 2) Students will experiment with modern cooking techniques and ingredients such as sous vide, spherification, foams, and compression.

CLO 3) Student will produce modern interpretations of classic dishes using the style of currently notable chefs as inspiration.