Faculty: Fine Arts The Gastronomy and Culinary Arts major combines the study of culinary techniques, food science, and cultural aspects of food. Students develop skills in cooking, baking, menu planning, food management, and culinary innovation. Graduates are prepared for careers in restaurants, hotels, catering, food media, and culinary education. **Learning Objectives:** - Understand the fundamentals of gastronomy and culinary arts. - Develop skills in cooking techniques, food science, and menu planning. - Learn techniques for managing kitchen operations and culinary innovation. - Explore principles of food culture, history, and sustainability. - Analyze and interpret culinary trends and food research findings. - Develop critical thinking, creativity, and management skills for effective gastronomy practice. **Major Outline:** 1. **Introduction to Gastronomy and Culinary Arts** - Overview of key concepts, principles, and practices in gastronomy and culinary arts. - Fundamentals of cooking techniques, food culture, and culinary history. 2. **Culinary Techniques** - Principles of culinary techniques, including knife skills, cooking methods, and recipe development. - Techniques for preparing and presenting various cuisines and dishes. 3. **Baking and Pastry Arts** - Principles of baking and pastry arts, including bread making, pastry preparation, and dessert creation. - Techniques for creating a variety of baked goods and pastries. 4. **Menu Planning and Food Management** - Principles of menu planning and food management, including cost control, inventory management, and menu engineering. - Techniques for developing and managing menus and food operations. 5. **Food Science** - Principles of food science, including food chemistry, microbiology, and preservation techniques. - Techniques for understanding and applying food science in culinary practices. 6. **Culinary Innovation** - Principles of culinary innovation, including molecular gastronomy, modernist cuisine, and experimental techniques. - Techniques for creating innovative and cutting-edge culinary experiences. 7. **Food Culture and History** - Principles of food culture and history, including culinary traditions, regional cuisines, and cultural influences. - Techniques for studying and appreciating food culture and history. 8. **Sustainability in Gastronomy** - Principles of sustainability in gastronomy, including sustainable food practices, local sourcing, and waste reduction. - Techniques for implementing sustainable practices in culinary operations. 9. **Internship/Practicum** - Real-world experiences in gastronomy and culinary arts settings, including internships and hands-on projects in restaurants, hotels, or culinary research institutions. - Application of learned skills in practical gastronomy scenarios. 10. **Capstone Project in Gastronomy and Culinary Arts** - Comprehensive project applying skills in culinary techniques, menu planning, or food management. - Delivery of a polished culinary project, research paper, or menu presentation. **Assessment Methods:** - Culinary technique projects, baking and pastry projects, menu planning studies, food management plans, food science reports, culinary innovation projects, food culture and history studies, sustainability projects, internship/practicum reports, capstone projects, group projects, and presentations. **Recommended Textbooks:** - "Gastronomy and Culinary Arts" by various authors. - "Culinary Techniques" by various authors. - "Baking and Pastry Arts" by various authors. - "Menu Planning and Food Management" by various authors. - "Food Science" by various authors. - "Culinary Innovation" by various authors. - "Food Culture and History" by various authors. - "Sustainability in Gastronomy" by various authors. **Prerequisites:** Basic knowledge of cooking, food science, and an interest in culinary arts and food culture. **Major Duration:** Typically 2-4 years for an associate or bachelor's degree, including coursework, internships, and capstone projects. **Certification:** Graduates may receive a degree or certificate in Gastronomy and Culinary Arts and pursue further education or professional certifications, such as those offered by culinary institutes or food management organizations. **Target Audience:** Aspiring chefs, culinary artists, food scientists, nutritionists, food service managers, and individuals seeking careers in restaurants, hotels, catering, food media, and culinary education. This major equips students with the culinary, scientific, and management skills needed to excel in gastronomy and culinary arts, supporting careers in various food and culinary-related roles.