CHEF 2050 Irish Cuisine and Culture
Emphasis is on terms, concepts, and methods necessary to Irish Cuisine and its culture. Topics include: historical overview of the development of Irish gastronomy/cuisine, the role of contemporary figures of Irish gastronomy/cuisine, introduction to the use of indigenous ingredients and Irish local Artisan food producers, regional cooking principles and history, and methods of Irish regional food preparation. Students will write a reflective essay based on their International culinary experiences. Laboratory demonstrations and student experimentation parallel class
Prerequisite
CHEF 1110 - Culinary Safety and Sanitation and
CHEF 1120 - Principles of Cooking
Corequisite
None