FDSR 4163 - Advanced Cuisine, 3 Credits

Level: Lower

This course deals with advanced cooking techniques and cuisine issues. Much of the activity is directed toward developing and refining a personal culinary philosophy by the students. Students will study cooking techniques in depth with a view to refining their use, and will study basic methods of merchandising in the foodservice industry. The course will introduce topics and begin discussion (and raise awareness) about sustainable food production and will establish a firm connection between cooking and culture for the students.