CULN 1035 — - Cooking Production Methods
This course explores the role of the senses in tasting and experiencing food, including their physiological functions and impact on flavor and dining experience. Students will learn foundational cooking methods, heat transfer principles, and proper technique application based on classical culinary standards. The course also covers egg cookery and both traditional and modern breakfast preparations. Lecture: 2 hours, Other: 4 hours Prerequisite(s): CULN 1015