Contemporary Cuisine/ Menu Development (April 2- May 13, 2012)

Course Description and Rationale

Today’s chefs, restaurateurs and kitchen managers face a wide-ranging clientele– from restaurant customers with specific dietary needs, to sophisticated seniors in extended care facilities, to athletes and well-traveled college students. In this kitchen-based course, students will focus on preparing food and menus for clientele who prefer alternative diets—whether for reasons of choice, health or ethics. Students will gain an advanced understanding of developing nutritious, flavorful, and creatively presented menu items that meet these customer needs, while maintaining the concept of the operation.


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