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Modern Cuisine (CULI 1275)

This course introduces learners to a variety of culinary techniques and processes that combine theoretical principles with modern technology.  Proteins, vegetables, and fruits are prepared using new or adapted methodologies to produce menu items suitable for the world's leading restaurants and professional culinary competitions.  Learners will practice cooking processes such as sous vide, slow cooking, compression, and smoking, and will use modern equipment such as an antigriddle, Pacojet and Thermomix.  Protein selection in consideration of farming practices will also be discussed.


CRN Fee Campus - Room Day(s) Time Date Instructor
70205 TBATo Be Assigned
BWY-A - Rm. TBATo Be Assigned
TBATo Be Assigned
TBATo Be Assigned
11-Sep-2017
to 06-Oct-2017
Felicella, John-Carlo

To register for this course, check the information for your program: