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Modern Cuisine (CULI 1275)

This course introduces learners to a variety of culinary techniques and processes that combine theoretical principles with modern technology.  Proteins, vegetables, and fruits are prepared using new or adapted methodologies to produce menu items suitable for the world's leading restaurants and professional culinary competitions.  Learners will practice cooking processes such as sous vide, slow cooking, compression, and smoking, and will use modern equipment such as an antigriddle, Pacojet and Thermomix.  Protein selection in consideration of farming practices will also be discussed.


* Note: The CRNs listed below could be restricted to specific program areas.


To register for this course, check the information for your program: