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

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.

Honesty and integrity is essential to the academic function of 
the University.  Dishonesty is strictly prohibited.  Efforts to 
receive or give assistance on examinations or other individual 
assignments are prohibited.  Refer to the Handbook on 
regulations and procedures for conduct for more specific 
information.  Students found to be dishonest will be reported 
to the Student Affairs Office for disciplinary actions.