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(HTM 355) Innovative Gastronomy

This course is designed to integrate students' culinary studies, and laboratory experience using food science, aesthetics, and sensory perception as frameworks. Innovative Gastronomy is an examination of taste, cooking methodology, ingredients, flavoring techniques and a study of the relationship between food, art, style and techniques.

Credit Hours 3.0 Lecture
Prerequisites HTM 133
Offered Fall, Winter
Programs Hospitality and Tourism Management (BS), Hospitality and Tourism Management Minor

Course Learning Outcomes

Each student who passes this course will be able to do the following:

  1. Demonstrate skills in culinary methods and techniques, product understanding, and food handling and organization;
  2. Develop professional-quality products for small- and large-scale production systems;
  3. Demonstrate service techniques and use of service equipment as well as sensory science principles to guide the food development and evaluation process.
  4. Develop operational strategies connected to food business execution, including analytical and problem-solving skills in decision-making.
  5. Apply general business principles and practices to the unique nature and needs of the Food & Beverage industry.
  6. Demonstrate flexibility and creativity in the context of the rapidly evolving hospitality industry.