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Master Course Outline
CA 252
Culinary Trends and Concepts


Credits: 2
Clock Hours per Quarter: 30

AA Discipline:

Lecture Hours:10    Lab Hours:20


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.

  • 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.

  • Syllabi Listing See ALL Quarters
    There are no syllabi listed at this time
    Course
    Year Quarter
    Item
    Instructor  


    Two Year Projected Schedule

    Year One* Year Two**
    Fall
    Winter
    Spring
    Summer
    Mini 
    Fall
    Winter
    Spring
    Summer
    Mini
    X
     
    X
     
     
    X
     
    X
     
     

    *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.