13 courses with the subject FOOD, 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.
FOOD 502Culinary Medicine3.0
Examines basic principles of applied culinary medicine and teaches students to integrate nutrition and culinary knowledge and skills to prevent and support treatment of chronic illness.
This course will serve as a foundation for a variety of regional and traditional cuisines, including French, Italian, Chinese, Korean, Indian, and Caribbean and Island cuisines. Graduate students will master both the fundamental culinary skills for these cuisines and explore the rich academic literature on their historical, sociological, scientific, and technical aspects.
This course focuses on improvisational, interactive exercises designed to build culinary skills rather than replicate recipes. The emphasis is on culinary arts as an integrative creative enterprise synthesizing food science, aesthetics, management and performance. Activities are structured around five competencies: problem solving, speed, flavor and palate development, leadership and teamwork, and communication.
Introduces students to techniques used in the fabrication, selection and preparation of cold buffet production. Items include cold appetizers, canapes, garnishes, hors d'oeuvres, salads, and sandwiches; with additional focus on decoration, form, and presentation of cold food items.
Students learn about the chemistry and techniques of curing, brining, and smoking. Items covered include classic and modern, forcemeats, pates, galantines, terrines, and sausages (fresh and dry).
This course is a structured program that allows students the opportunity to practice the skills and competencies learned in coursework with an acknowledged culinarian in a qualified foodservice operation. Students are monitored by their direct supervisor, by Culinary Arts faculty, and by evaluation of written reports, workbooks, journals, and portfolios prepared during the course.
The first of two courses devoted to the study of food as a determinant, how culture, beliefs, methods of acquisition, preparation and social interaction impact on a global scale. Reading, research, and course study focuses on food sources, discoveries and the evolution of sustainables and their effects on the formation of tribes and communities, population growth and expansion. Dishes. history and commonalities from three global cuisines will be compared, prepared and discussed. Classes are divided between lecture and cooking labs.
This course will explore the structure and function of the contemporary food system, and compare it to some alternative historical models to ask: how did this system develop? What problems does it try to solve? What unintended consequences flow from this current food system?.
This course will explore the many categories of food writing – reviews, memoirs, journalism – and the many outstanding practitioners in the many forms. In this course we examine the role that food plays and how food is used both as an element of expression and as a transforming agent in long form food journalism, book form food focused fiction, memoir, mystery, non-fiction single-item history, foodways studies, biography, and original research Culinary Science academic papers.
This course introduces students to the seasonal preparation and maintenance of the plot and raised beds of the sustainable/organic urban Kitchen Garden situated in the Summer-Winter Community Garden. Students will sow seeds indoors, and nurture vegetable plants in preparation for transplanting into the garden, and conduct literature research into the principles and practices of urban gardening. Produce will be used in food production courses, and in menu preparations in the student operated restaurant.
FOOD 699Thesis Research in Culinary Arts and Science0.0-9.0
Students pursuing a thesis consult with a faculty advisor to identify a suitable problem are in food science and develop and carry out appropriate methodology to address the problem. This course may be repeated for credit.
This course will provide students with work experience in culinary production while under faculty supervision. Students obtain industry jobs, work a minimum of 60 hours, log their experiences, and write a final analysis. The networking opportunities often lead to rewarding part time, or full time employment opportunities. Alternatively, students may embark on an independent project with both an industry and faculty mentor.
In this course, current topics in food studies will be studied with presentations by invited speakers and students. Students receiving credit for this course must present their work at least once during the quarter.
