Exposes students to a craft-based understanding of the culinary arts from which to better understand how food and cuisine fit into the liberal arts and other disciplines and cultures. The course integrates personal experience and theory through discipline by training students in the classic and modern techniques and theories of food production, through cooking and working efficiently, effectively, and safely, and by introducing students to foods of various cultures and cuisines from around the world. Open only to matriculated gastronomy students. Cannot be taken in addition to ML 700. 4 cr

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