Nov 22, 2024  
2021-2022 College Catalog 
    
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2021-2022 College Catalog [ARCHIVED CATALOG]

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CART 175 - Advanced Food Science

3 Credit(s)
This course is an expansion of CART 159 . The emphasis is on the preparation and presentation of the classical techniques used in the culinary kitchen. The chemistry of foods and their origins will be further explored in this course. This course will cover such areas as vegetable reactions to different cooking techniques and mediums, the classical production of sauces and the uses of herbs and spices. The production of fresh made pastas, corn products, rice and other grains will be explored in this course. Students are required to have a complete chef’s uniform for this class.

Prerequisite(s): CART 159 .


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