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Master
Course Outline
CA 252
Culinary Trends and Concepts
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| Credits: 2 |
Clock Hours per Quarter: 30
AA Discipline:
Lecture Hours:10
Lab Hours:20
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Description
Practice techniques of sous vide, molecular astronomy and food for photography. Prerequisite: CA 120. |
Intended Learning Outcomes
Develop an understanding of the principle of sous vide cooking.
Demonstrate the use of gums and stabilizers in molecular gastronomy.
Produce food for use in photographical elements.
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Course Topics
Technology of vacuum sealing.
Cooking methodologies applied to sous vide products.
Effects of gums and stabilizers on food.
Techniques of liquid nitrogen applications on food products.
Plate presentations for various photographic opportunities.
Food styling for photography.
Lighting elements with food.
Edible artwork and it’s applications.
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Syllabi
Listing
See ALL Quarters
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There
are no syllabi listed at this time
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Two Year Projected Schedule
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One* |
Year
Two** |
Fall |
Winter |
Spring |
Summer |
Mini |
Fall |
Winter |
Spring |
Summer |
Mini |
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*If fall quarter starts on an odd year (2003, 2005, etc.), it's Year One.
**If fall quarter starts on an even year (2002, 2004, etc.), it's Year Two.
printable version
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