- Trending Foods (2 Units)

Catalog description

Concentrates on current and future trends and fashions in the hospitality field. Students will evaluate trends utilizing the adoption curve, historical data and present menus. Data will be used to identify contemporary trends and predict new ones. (Prerequisites: Completion of 316-102 Culinary Principles; 316-103 Science of Baking; 316-106 Entrée 1; 316-108 Meat Analysis 1; 316-111 Soups and Sauces; 316-148 Sanitation and Safety; Concurrent enrollment in 316-107 Entrée 2; 316-109 Meat Analysis 2; 316-110 Breakfast Cookery; 316-160 Restaurant Baking; 316-169 Cakes, Tortes, Desserts)