Course Code: CULN 257
Academic Year: 2017-2018
In this course, students learn the skills and techniques for molecular gastronomy preparation and cooking. The course examines advanced preparation and cooking methods that reflect the equipment, ingredients and techniques associated with this style of cuisine. The students learn and discover: the proper use of ingredients and current equipment for gelification, spherification, emulsification, carbonation and aeration techniques, rapid compression, marination and freezing techniques, safe handling and scaling of liquid nitrogen, and molecular gastronomy ingredients. Students explore the possibilities of how to use and incorporate modern cooking techniques along with traditional techniques.