9 courses with the subject ADVC, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
ADVC 301Advanced Cooking3
This course is designed to integrate students' culinary training, academic studies, and field experience using fundamental cooking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Advanced Cooking is an examination of taste, cooking techniques, ingredients, and flavoring techniques. Building on previous cooking courses, students will research and prepare representative regional menu items as well as complete an intensive analysis of the principles of cuisine. Short papers, a detailed project, menu development, and service reflective of a specific cuisine will be part of this course.
This course is designed to integrate students' culinary training, academic studies, and field experience using fundamental cooking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Advanced Cooking is an examination of taste, cooking techniques, ingredients, and flavoring techniques. Building on previous cooking courses, students will research and prepare representative regional menu items as well as complete an intensive analysis of the principles of cuisine. Short papers, a detailed project, menu development, and service reflective of a specific cuisine will be part of this course.
This course is designed to integrate students' culinary training, academic studies and field experience using fundamental cooking techniques, topics of diverse cultural heritage of the African diaspora in the Caribbean and Latin America. Through historical, social and cultural perspectives, students will examine the impact of African heritage on these regions, focusing on identity formation, cultural practices and cuisine. Advanced cooking in and examination of taste, cooking techniques, ingredients and flavoring techniques. Building on previous courses, students will research and prepare representative regional menu items as well as complete and intensive analysis of the principles of African diaspora in the Caribbean and Latin America. Short papers, detailed project, menu development, ordering standards all reflective of specific regions will be part of this course. We will apply these basics to a variety of situations and products.
The course will give students a comprehensive introduction to the cuisines of the African world. Grounded in history, geography, and culture, the course will present an overview of this world and then a more in-depth presentation of several of these cultures that were integral to the African diaspora. The selected cultures will be discussed with reference to their eating cultures, agricultural practices, culinary technologies, and commensal behaviors. Along with the cultural, geographic, and historic component of the course, hands-on in-kitchen experiences, guided tastings, and reflective discussions will introduce students to a repertoire of key dishes from the continent, including their historical and cultural background, culinary techniques, major ingredients, and flavor profiles. Students will spend a portion of their time reviewing, refining, and understanding fundamental principles of basic culinary techniques; while applying new ones.
This course is designed to integrate students' culinary training, academic studies, and field experience using fundamental cooking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Advanced Cooking is an examination of taste, cooking techniques, ingredients, and flavoring techniques. Building on previous cooking courses, students will research and prepare representative regional menu items as well as complete an intensive analysis of the principles of cuisine. Short papers, a detailed project, menu development, and service reflective of a specific cuisine will be part of this course.
ADVC 301KAdvanced Cooking: Culture and Cuisine of Korea3
This course is designed to integrate students' culinary training, academic studies and field experience using fundamental cooking techniques, topics of cultural heritage of Korean Cuisine. Based on thousands of years of historical, social and cultural perspectives, students will examine the regional and seasonal characteristics of modern Korean Cuisine. Preparation, cooking, plating, and evaluating various staple dishes. Emphasis will be placed on the core concept of authentic ingredients, flavor profiles, fermentation, plant-based diet, health benefit based on the Korean culinary philosophy, 'Food is Medicine.' Building on previous courses, students will research and prepare representative menu items as well as complete an intensive analysis on the principles of the Cuisine and Culture of Korea. Detailed project assignments, menu research and development, ordering standards will be part of this course.
This course is designed to integrate students' culinary training, academic studies, and field experience using fundamental cooking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Advanced Cooking is an examination of taste, cooking techniques, ingredients, and flavoring techniques. Building on previous cooking courses, students will research and prepare representative regional menu items as well as complete an intensive analysis of the principles of cuisine. Short papers, a detailed project, menu development, and service reflective of a specific cuisine will be part of this course.
ADVC 301MAdvanced Cooking: Cuisine of the Northern Mediterranean3
This course focuses on the regional cuisines of the Northern Mediterranean area. It will explore indigenous ingredients and cooking techniques unique to this region and its relationship to human health. This class will focus on the food, culture, and identity of the Northern Mediterranean region, with a special focus on the cultural history. Prepare, taste, serve, and evaluate traditional, regional dishes from France, Italy, Greece, and the Levant. Emphasis will be placed on ingredients, flavor profiles, and techniques representative of the different regions of the North Mediterranean diet.
In this course, students will learn advanced techniques of preparing Japanese cuisine. They will study the variety of cooking techniques for Japanese cuisine and advanced principles of seasonality, colors, tableware, kitchenware, and seasonings, as well as basic serving principles of Kaiseki. Weekly lessons will include advanced skills related to Kaiseki Ryori, highlighting geographical factors, historical background, and origins. Students will also focus on the structure of a full-course Kaiseki meal and how to plan such a meal, synthesizing with expressions of seasonality.
