CA 9000 — Global Culinary Improvisation
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 principle and ingredients, and modifications to meet specific requirement. 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.