General Catalog 2021-2022

GASC 3300 Innovation and Experimental Cooking

Application of new local and global culinary concepts. Modification of recipes for the identification of changes in the textures and flavors of the food handled. Emphasis on the new culinary trends in molecular gastronomy and its implications in the New Kitchen. It requires 30 teaching hours and 90 hours of closed laboratory.

Credits

4

Prerequisite

GASC 2020