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Course Information

Modern Gastronomy (HCA 233)

Term: 2022-2023 - Fall Term

Faculty

Brianna Marie Bess
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Schedule

Fri, 9:00 AM - 1:50 PM (10/14/2022 - 12/9/2022) Location: EMP FHTC M114D

Description

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. PREREQUISITE: HCA 104 Culinary Techniques & Theory; HCA 109 Introduction to Garde Manger; HCA 128 Food Sanitation; HCA 132 Intermediate Culinary Techniques; HCA 133 Catering & Banquet Techniques; HCA 134 Advanced Garde Manger