Modern Cuisine (CULI 2511)

This course introduces students to a variety of culinary techniques and processes that combine theoretical principles with chemistry and modern technology. Ingredients are prepared using new or adapted methodologies and equipment for molecular gastronomy. Students apply these skills by producing and serving these items in a restaurant setting and compare traditional to modern production methods. Emphasis is placed on time management, communication and teamwork skills.

* Note: The CRNs listed below could be restricted to specific program areas.

CRN Campus - Room Day(s) Time Date Instructor Register
44449 DTN - Rm. 320B
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,

1500 - 2144
to 13-Jul-2018
Salimian, Hamid

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