Course Description

This course will take the basic culinary/baking knowledge to the next level to achieve a goal of developing creative chefs that are adaptable to consumer health concerns. It will offer opportunities to understand the basic differences in dietary topics versus popular notions of nutrition, as well as consumer preferences in regard to personal, medical, or religious purposes. Students will examine ingredients and their functions with suggested ingredient replacements in recipes. Labs will offer hands-on exploration in modifying classical and modern dining food items.