GASC 3300
Innovation and Experimental Cooking
Inter American University of Puerto Rico-Ponce · UGRD · Fall 2026
1 section
Catalog description
Application of new local and global culinary concepts. Modification of recipes for the identification of changes in the textures and flavors of the food handled. Emphasis on the new culinary trends in molecular gastronomy and its implications in the New Kitchen. It requires 30 teaching hours and 90 hours of closed laboratory.
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001
Availability not recently verifiedClass #inter_american_puerto_rico_ponce-1145Fall 2026UGRD4 credits
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