Classical and Contemporary Cuisine 2

Description

This subject is designed to give learners the opportunity to develop specialist expertise and creative ability in the area of contemporary and modern cuisine.

Learning Outcomes

  1. Produce a selection of classical and modern products to reflect contemporary European, Pacific Rim, Cajun, Thai and Fusion Cuisine.

  2. Evaluate the effect of modern trends on style, preparation and presentation of contemporary cold work and buffet presentation.

  3. Analyse current market needs and design modern and innovative products to meet these.

Credits
05
% Coursework 100%