Students learn to plan, prepare and present gourmet food, with a focus on nutritional value and visual appeal.
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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.
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