HTM 138 Foods and Beverages: Gastronomy

Lecture Hours: 4
Credits: 4

Explores the evolution of modern gastronomy and the culture of cuisine. Identifies key chefs and food writers who have contributed to the emergence of celebrity chefs and their impact on the American diet. Covers basic cooking techniques, cuts of meat, produce seasonality, and wine and food pairings. Investigates creating marketable culinary experiences.

Student Learning Outcomes:

Identify current trends in gastronomy and their historical roots.
Discuss seasonality as it relates to menu planning.
Define basic cooking techniques.
Relate the significance of celebrity chefs and food writers to modern American cuisine.
Define nutritional concerns as they apply to the modern gastronomy.
Define what constitutes the total dining experience.
Demonstrate the principles of food and wine pairing.

Content Outline

Food Culture: Composition and History
- Historical influences
- Modern innovations
- Looking ahead
Gastronomic Techniques and Trends
- Culinary essentials
- Cooking techniques
- Fresh produce and meat basics
- Sustainability
Food and Wine Pairing Methods
- Foundations of pairing
- Classical approach
- Contemporary approach
- Analytical approach
Nutritional Concerns
- Obesity
- Dietary restrictions
- Portioning