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May 06, 2024
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CA 9000 - Global Culinary Improvisation
3 Credit(s) Hours: 5 hrs.
Principles and practice of identification, comparison, and evaluation of selected foods, ingredients, techniques, and equipment for recipe formulation, menu planning and preparation, application of global flavor principles and ingredients, and modifications to meet specific requirements. This is a capstone course focused on improvisational, interactive activities structured around five competencies: problem-solving, culinary improvisation, flavor and palate development, leadership and teamwork, and communication.
Prerequisite(s): CA 100 and CA 200
Department: Tourism and Hospitality
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