CARTS255 - Culinary Trends

This course introduces students to current culinary trends, including a variety of preparation methods. Topics include adaptation of native/regional ingredients and preparation methods to developing trends in contemporary cuisine.

Credits: 2

Distribution: Hospitality

Offered: Winter, Summer

Outcomes

  1. Combine healthy ingredients to create specialty items used in finer restaurants.
  2. Demonstrate continued growth in the application of theory to the preparation of a variety of classic American culinary dishes.
  3. Research and write a recipe that caters to alternative dietary preferences, world food trends, or prevalent food allergies that exemplify current culinary trends.
Fall Quarter registration for new students begins July 19. Get started today on your enrollment steps!