The page uses Browser Access Keys to help with keyboard navigation. Click to learn moreSkip to Navigation

Different browsers use different keystrokes to activate accesskey shortcuts. Please reference the following list to use access keys on your system.

Alt and the accesskey, for Internet Explorer on Windows
Shift and Alt and the accesskey, for Firefox on Windows
Shift and Esc and the accesskey, for Windows or Mac
Ctrl and the accesskey, for the following browsers on a Mac: Internet Explorer 5.2, Safari 1.2, Firefox, Mozilla, Netscape 6+.

We use the following access keys on our gateway

n Skip to Navigation
k Accesskeys description
h Help
    The Culinary Institute of America
   
 
  Sep 25, 2017
 
 
    
2017-2018 Academic Catalog
[Add to Portfolio]

Advanced Concepts in Precision Temperature Cooking (CUSC-420)

3.0 credits
This course explores the techniques and applications of precision temperature cooking methods used for a variety of products and outcomes. The microbiology and sanitation practices for precision and low temperature cooking will be covered, as well as the techniques, equipment, and processes used in the restaurant kitchen and in the modern food production center. Focusing primarily on sous-vide cooking, students will explore other equipment and techniques used to give precise and replicable results, such as combi and water vapor ovens. They’ll also create process flow systems for precision temperature cooking facilities and study topics such as pasteurization, heat treatment, modified atmosphere, re-tort, shelf life, and re-thermalization. Additionally, the course will delve into creating and maintaining an effective HACCP plan. Prerequisite(s): Culinary Science: Principles and Applications (CUSC-300), College Algebra (MTSC-301) or Calculus I (MTSC-306), Science Fundamentals (MTSC-307), Introduction to Statistics (MTSC-302), Culinary Chemistry (CUSC-310), Dynamics of Heat Transfer and Properties of Food (CUSC-315), Flavor Science and Perception (CUSC-320), and Research Methods: Scientific Evaluation of Traditional Cooking Techniques (CUSC-325). Prerequisite(s) or Corequisite(s): Microbial Ecology of Food Systems (CUSC-350); Culinary Research and Development (CUSC-410); Ingredient Functionality: Texture Development, Stability, and Flavor Release (CUSC-415); and Modern and Industrial Cooking Tools, Techniques, and Ingredients (CUSC-425).



[Add to Portfolio]