CUL 245 Contemporary Cuisine

Lecture: 1 Lab: 8 Credits: 5

Pending Approval

This course introduces students to current culinary trends which include a variety of preparation methods. Topics include current and developing trends such as adaptation of native/regional ingredients and preparation methods into contemporary cuisines. Upon completion, students should be able to demonstrate knowledge of a variety of contemporary cuisines.

Pre-requisite(s): CUL 110 , CUL 140 , and CUL 240  
Course is typically offered in Fall and Spring
Student Learning Outcomes (SLOs)
Upon completion of this course, students should be able to: 

1. Develop proficiency in cooking skills learned throughout the Culinary arts Program.
2. Demonstrate Contempory cooking techniques by successfully passing the ACF Certified Culinarian’s Exam
3. Produce Contempory Cuisine Menus to serve to the public in dining room service.