HCA233 Modern Gastronomy

2 Credit Hours

Students will demonstrate knowledge within culinary arts and correlate the connection between food preparation & scientific principles within modern cuisine and will explore the scientific side of food. Students will gain perspective as to how & why food reacts and understand the science behind cooking. Students will effectively demonstrate techniques such as sous vide, dehydration, the use of gums, powders, solidifiers and binding agents; centrifugal cooking, rapid infusion, adding smoke, specification, carbonation, foams, airs & multi-sensory taste-perception. PREREQUISITE: HCA 104 Culinary Techniques & Theory; HCA 109 Introduction to Garde Manger; HCA 128 Food Sanitation; HCA 132 Intermediate Culinary Techniques; HCA 133 Catering & Banquet Techniques; HCA 134 Advanced Garde Manger