HCA233 Modern Gastronomy

2 Credit Hours

Students will demonstrate knowledge within culinary arts and correlate the connection between food preparation & scientific principles within modern cuisine and will explore the scientific side of food. Students will gain perspective as to how & why food reacts and understand the science behind cooking. Students will effectively demonstrate techniques such as sous vide, dehydration, the use of gums, powders, solidifiers and binding agents; centrifugal cooking, rapid infusion, adding smoke, specification, carbonation, foams, airs & multi-sensory taste-perception. Pre requisites: HCA 104 Culinary Techniques and Theory, HCA106 Introduction to Baking and Pastries, HCA 109 Introduction to Garde Manger, HCA 128 Food Sanitation, HCA 131 Baking Theory, Pastry and Confections and HCA 132 Intermediate Culinary Techniques and Theory and HCA 133 Catering and Banquet Production and HCA 134 Advanced Garde Manger

2020 Fall Term

Section: A
Course Format: On-Campus Seats Available: 13/16
Type Location Dates Time Meeting Days Instructor
In-Person FHTC M114D 10/23/20 - 12/11/20 9:00 AM - 2:00 PM F Alberto Navarro-Trujillo
Type In-Person
Location FHTC M114D
Dates 10/23/20 - 12/11/20
Times 9:00 AM - 2:00 PM
Meeting Days F
Instructor Alberto Navarro-Trujillo