Studies market-driven culinary trends and contemporary culinary artistry. Covers contemporary nutrition concerns and special dietary needs; alternative business models; innovative plate presentation, flavors, textures, and design elements; molecular gastronomy; and preparation of traditional and nontraditional foods for modern presentation.

Lecture Hours: Lecture 1 hours per week.
Recitation and Laboratory Hours: Laboratory 2 hours per week.
Notes: An additional career and technical education course specific fee of $25.00 per credit hour applies to this course. This price is discounted 50% to $12.50 per credit hour for the 2026-2027 academic year only.

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