Master Course Outline
CA 252
Culinary Trends and Concepts


Credits: 2
Clock Hours per Quarter: 30

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
    Course
    Year Quarter
    Item
    Instructor  
    CA 252
    Spring 2017
    1266
    Robin Leventhal
    CA 252
    Fall 2016
    1275
    Robin Leventhal
    CA 252
    Spring 2014
    1266
    Robin Leventhal


    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.