Description:

Through increased globalization, the landscape of the culinary world is constantly transformed through an ongoing organic evolution, with techniques and food service industries are ever changing. In this lab you will modify, preserve and create unique contemporary products, while mirroring dishes made of animal proteins with plant based replicas and ingredients for use in contemporary culinary applications. Documenting and following HACCP plans and preparations from recipes to increased production food volumes. Please refer to the Program Manual and Teaching and Learning Plan from your professor for full details.