Students learn to plan, prepare and present gourmet food, with a focus on nutritional value and visual appeal.
More from Spring 2017
More in Campus News: Alma Matters
Topics: show your syllabus
Students in NTDT 30103: Gormet Foods practice plating techniques. Photo by Carolyn Cruz
Class times: Lecture: Mondays and Wednesdays, 1-2 p.m. Lab: Wednesdays, 2-4 p.m.
Instructor: Anne VanBeber, professor of nutritional sciences and department chair in the College of Science & Engineering
Class size: 24 students
Text: In Defense of Food – An Eater’s Manifesto by Michael Pollan (The Penguin Press, 2008)
Classwork: Students learn cooking principles, including proper measuring techniques and knife skills, by following recipes for gourmet foods in a safe and sanitary manner. In groups, students create flavorful dishes, including Scottish cuisine, chocolate desserts and sushi, based on the principles of nutrition. They plan and prepare meals and then serve the food on attractive, inviting table settings. The course culminates in a guest reception, where students design the menu, prepare the dishes and decorate for a reception. The final exam is a mystery-basket cooking challenge where students must formulate and prepare a healthy, appealing meal using a surprise mix of ingredients.
Your comments are welcome
Your email address will not be published.
Save my name, email, and website in this browser for the next time I comment.
Campus News: Alma Matters
Inside the Classroom: Education majors learn to approach society’s issues through children’s literature.
Students in POSC 31113 learn about running for political office.
Features, Sports: Riff Ram
A new coach and four senior believers lead TCU men’s hoops to new heights and the program’s first postseason tournament championship.