Food Systems and Studies
Courses
FOOD 503 Global Cuisine Studio 3.0 Credits
This course will serve as a foundation for a variety of regional and traditional cuisines, including French, Italian, Chinese, Korean, Indian, and Caribbean and Island cuisines. Graduate students will master both the fundamental culinary skills for these cuisines and explore the rich academic literature on their historical, sociological, scientific, and technical aspects.
Repeat Status: Can be repeated 3 times for 12 credits
FOOD 520 Culinary Studio 3.0 Credits
This course focuses on improvisational, interactive exercises designed to build culinary skills rather than replicate recipes. The emphasis is on culinary arts as an integrative creative enterprise synthesizing food science, aesthetics, management and performance. Activities are structured around five competencies: problem solving, speed, flavor and palate development, leadership and teamwork, and communication.
Repeat Status: Not repeatable for credit
FOOD 525 Garde Manger Laboratory 3.0 Credits
Introduces students to techniques used in the fabrication, selection and preparation of cold buffet production. Items include cold appetizers, canapes, garnishes, hors d'oeuvres, salads, and sandwiches; with additional focus on decoration, form, and presentation of cold food items.
Repeat Status: Not repeatable for credit
FOOD 530 Charcuterie 3.0 Credits
Students learn about the chemistry and techniques of curing, brining, and smoking. Items covered include classic and modern, forcemeats, pates, galantines, terrines, and sausages (fresh and dry).
Repeat Status: Not repeatable for credit
FOOD 600 Advanced Studies with a Master Chef 3.0 Credits
This course is a structured program that allows students the opportunity to practice the skills and competencies learned in coursework with an acknowledged culinarian in a qualified foodservice operation. Students are monitored by their direct supervisor, by Culinary Arts faculty, and by evaluation of written reports, workbooks, journals, and portfolios prepared during the course.
Repeat Status: Not repeatable for credit
FOOD 605 Culture and Gastronomy 3.0 Credits
This course is devoted to the study of and the wide range of sociological and anthropological implications of foodways on society and culture. Food — finding it, growing it, raising it, having it or not, what, where, how and with whom you dine are all historical and cultural determinants. No single item is more significant to the evolution of a civilization, no single item provides are more revealing window on any culture — anywhere anytime. Food fascinates and is essential. To have a knowledge and understanding of the sociological/anthropological implications of what we eat and why we ate it throughout history will serve students throughout their careers.
Repeat Status: Not repeatable for credit
FOOD 606 The Contemporary Food System 3.0 Credits
This course will explore the structure and function of the contemporary food system, and compare it to some alternative historical models to ask: how did this system develop? What problems does it try to solve? What unintended consequences flow from this current food system?.
Repeat Status: Not repeatable for credit
FOOD 612 Food Writing 3.0 Credits
This course will explore the many categories of food writing – reviews, memoirs, journalism – and the many outstanding practitioners in the many forms. In this course we examine the role that food plays and how food is used both as an element of expression and as a transforming agent in long form food journalism, book form food focused fiction, memoir, mystery, non-fiction single-item history, foodways studies, biography, and original research Culinary Science academic papers.
Repeat Status: Not repeatable for credit
FOOD 626 Kitchen Garden 3.0 Credits
This course introduces students to the seasonal preparation and maintenance of the plot and raised beds of the sustainable/organic urban Kitchen Garden situated in the Summer-Winter Community Garden. Students will sow seeds indoors, and nurture vegetable plants in preparation for transplanting into the garden, and conduct literature research into the principles and practices of urban gardening. Produce will be used in food production courses, and in menu preparations in the student operated restaurant.
Repeat Status: Not repeatable for credit
FOOD 699 Thesis Research in Culinary Arts and Science 0.0-9.0 Credits
Students pursuing a thesis consult with a faculty advisor to identify a suitable problem are in food science and develop and carry out appropriate methodology to address the problem. This course may be repeated for credit.
Repeat Status: Can be repeated multiple times for credit
Prerequisites: FDSC 501 [Min Grade: B-] or SCTS 502 [Min Grade: B-]
FOOD 801 Food Systems Practicum/Project 2.0 Credits
This course will provide students with work experience in culinary production while under faculty supervision. Students obtain industry jobs, work a minimum of 60 hours, log their experiences, and write a final analysis. The networking opportunities often lead to rewarding part time, or full time employment opportunities. Alternatively, students may embark on an independent project with both an industry and faculty mentor.
Repeat Status: Not repeatable for credit
FOOD 890 Seminar in Culinary Arts and Science 1.0 Credit
In this course, current topics in food studies will be studied with presentations by invited speakers and students. Students receiving credit for this course must present their work at least once during the quarter.
Repeat Status: Not repeatable for credit
