Syllabus Information |
Fall 2020
May 01,2024 |
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 | Use this page to maintain syllabus information, learning objectives, required materials, and technical requirements for the course. |
| CA 176 - Concepts of Flavor |
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Associated Term:
Fall 2020
Learning Objectives: Upon successful completion of this course, the student should be able to: 1. Describe an understanding of the taste sensations in food and beverages by: 1. Listing and describing the basic terminology used to distinguish the predominant tastes of raw and prepared foods and beverages; 2. Identifying, explaining and describing the relationship between tastes, aromas, texture and temperature of raw and cooked foods and a variety of beverages. 2. Describe an understanding of the interplay of the aroma of food by describing and demonstrating cooking and extraction techniques. 3. Describe an understanding of how food flavors might interact with a variety of beverage flavors (including wine) by applying the guidelines for food and beverage pairings. Required Materials: Technical Requirements: |
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