ADVANCED CULINARY

Catalog description

This comprehensive course offers an immersive exploration of modern culinary practices, international cuisines, and advanced meat processing techniques. Students will first delve into contemporary dietary trends, including gluten-free, paleo, vegan, primal, and vegetarian diets. The course covers essential nutrition and wellness principles and provides practical training in preparing meals that align with these dietary preferences. This segment aims to enhance students' understanding of personal food choices and their impact on health. Following this, the course introduces students to global culinary traditions. Participants will explore various international cuisines. The focus will be on understanding unique ingredients, spices, flavor profiles, cooking techniques, and plating methods. A final project will showcase students' acquired skills by presenting a diverse international menu to guests. In the latter part of the course, students will engage in advanced meat processing, learning the art of butchering and transforming various cuts of meat and poultry into artisan charcuteries, sausages, and cured meats. The course emphasizes technical butchering, salting, fermenting, and curing skills while addressing food safety and compliance with state and federal regulations. Students will gain hands-on experience using tools like grinders, cleavers, and slicing machines to process meat, minimizing waste and maximizing culinary potential efficiently. This course integrates culinary theory with practical skills, ensuring that students are well-prepared for a successful career in the culinary arts with expertise in both innovative dietary practices and traditional global cuisines. Pre-requisites: CULPT-101 , CULPT-201 , and HSMPT-101 .