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.
Course code: CULI 2511
Credits: 8.5
Length: 200.0 hours
Course outline: view

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