HPRM 3730 - Culinary Science

This course explores the science that lies behind the new frontier in taste and how it supports the culinary arts. It leads to an understanding of the importance of science in cooking and helps students and discover the tools and technologies used by culinary industry leaders. Focus is also given to the transformation of food ingredients and the sensory phenomena associated with eating, demonstrating how cooking methods with applied science may produce improved results in texture and flavor. $60 per credit hour course fee required. PREREQUISITE: HPRM 2012 - Intro to Culinary Arts; HPRM 3013 - Advanced Culinary Skills