HRI 287 - Contemporary Culinary Artistry and Innovation

Course Description

Effective: 2015-01-01

Studies market-driven culinary trends and contemporary culinary artistry. Covers contemporary nutrition concerns and special dietary needs; alternative business models; innovative plate presentation, flavors, textures, and design elements; molecular gastronomy; and preparation of traditional and nontraditional foods for modern presentation.
Lecture 1-2 hours. Lab 2 hours. Total 3-4 hours per week.
2-3 credits

General Course Purpose

This course builds upon conventional understanding of cuisine by offering theory and practical lessons involving modern culinary trends.

Course Objectives

Major Topics to be Included

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