CULP103 — Proteins and Modern Techniques
This course will take you on a culinary exploration of proteins, from poultry to fish, seafood, and various meats. In addition, you will gain insight into the art of fabrication and cooking methods for each protein category. Beyond traditional cooking, we will delve into the avant-garde world of contemporary cuisine, including sous vide, molecular gastronomy, vegan/vegetarian cuisine, gluten-free substitutions, fermentation, and more. This course will empower you to explore the diverse possibilities within the culinary world while building a strong foundation in classic protein preparation.
Prerequisites: CULP-102, CULA-130, CULA-180