Course Description
The role that culinary arts plays in effective new food product development. A combination of lecture and practical application of the basic skills and procedures required of a chef in the food processing and food product development environment.
Athena Title
Culinary Essentials for FDST
Equivalent Courses
Not open to students with credit in FDST 7100
Non-Traditional Format
This course will be taught 95% or more online.
Prerequisite
FDST 7020E or permission of department
Semester Course Offered
Not offered on a regular basis.
Grading System
A - F (Traditional)
Course Objectives
To enhance the success of the food scientist, technologist and professional through an increased understanding of the culinary arts. By fostering an increased awareness of the processes and techniques utilized by culinary professionals, the food technologist will have a better connection and understanding of the delivery of guest/consumer eating/dining satisfaction. This understanding will translate into a more balanced and probably more successful approach in the new food and beverage product development effort. After completing this course, the student will be able to: * Explain the interrelationship of culinary arts and food science * Identify the basic equipment used in a professional kitchen * Explain the 12 methods of cooking and the end characteristics that impact the food and hence the target consumer * Understand the basic culinary skill sets required to develop safe, wholesome foods * Define and describe the process of culinary new product development * Demonstrate how to write a recipe * Demonstrate the principles of balance in food composition * Understand how food safety must be incorporated into the culinary experience * Explain how customer and distribution channels affect recipe development * Identify crucial steps in the development of a protocept; also, understand the role of the �Gold Standard� and their relationship to it * Identify key culinary action points in the iterative process * Understand the critical nature of the Scale Up phase and their role as guardian of the Gold Standard
Topical Outline
1. The interrelationship of culinary arts and food science and technology. The resource available to all for food and beverage product development. 2. The basic equipment used in a professional kitchen by professional chefs and their associates. 3. Five of the 12 methods of cooking and the end characteristics that impact the food and hence the target consumer. The physical and other sensory attributes and how they are achieved. 4. The next 5 of the 12 methods of cooking and the end characteristics that impact the food and hence the target consumer. The physical and other sensory attributes and how they are achieved. 5. The remaining 2 of the 12 methods of cooking and the end characteristics that impact the food and hence the target consumer. The physical and other sensory attributes and how they are achieved. The basic culinary skill sets required to develop safe, wholesome foods. 6. Customer and distribution channels affect recipe development. Term project progress. Shelf life of food products and how they are affected by formulation. 7. The process of culinary new food product development in the context of all new food and beverage product development. 8. How to write a recipe. Ingredients and components. The principles of balance in food composition to achieve quality, safety, nutritional value. The attributes that must be achieved in a recipe/formulation. 9. Crucial steps in the development of a protocept; the role of the "Gold Standard" and food scientists and technologists relationship to it. 10. Key culinary action points in the iterative process. 11. Scaling up the recipe and to a commercial process; the chef's role. Food safety and its incorporation into the culinary experience. 12. The Scale Up phase and food scientist/technologist role as guardian of the Gold Standard.
Syllabus
Public CV