CA 245 Modern Cuisine

Beef stew that still has the flavor of a medium rare steak. Or ice cream frozen at -320? F. This course allows students to work with new equipment and techniques like using a hot water bath to make a memorable beef stew or liquid nitrogen for the ice cream. During this semester the Oak Room on-campus restaurant will serve modernist cuisine and modernized classics. 

Credits

4

Prerequisite

CA 212 CA215 CA220

Corequisite

CA255 CA260

Distribution

Business/Services

Offered

Spring Semester