ADVC-301K: Advanced Cooking: Culture and Cuisine of Korea

This course is designed to integrate students' culinary training, academic studies and field experience using fundamental cooking techniques, topics of cultural heritage of Korean Cuisine.  Based on thousands of years of historical, social and cultural perspectives, students will examine the regional and seasonal characteristics of modern Korean Cuisine. Preparation, cooking,  plating, and evaluating various staple dishes. Emphasis will be placed on the core concept of authentic ingredients, flavor profiles, fermentation, plant-based diet, health benefit based on the Korean culinary philosophy, 'Food is Medicine.' Building on previous courses, students will research and prepare representative menu items as well as complete an intensive analysis on the principles of the Cuisine and Culture of Korea. Detailed project assignments, menu research and development, ordering standards will be part of this course.