CULN 290 - Culinary Sculpting

Credit Hours: 3
Lecture Hours: 1
Laboratory Hours: 6

Prerequisite(s): CULN 100 and CULN 115

Restriction(s): None

Corequisite(s): None

This course presents edible and non-edible food display techniques. Students learn the art and science of sculpting for practical purposes and show displays using both common and uncommon food-sculpting materials. The history of food displays is studied and discussed. Cost restrictions and challenges of non- edible food displays in today’s modern kitchens will also be discussed.

Student Learning Outcomes of the Course:

Student will demonstrate: understanding of at least one principal form of artistic expression and the creative process inherent therein.
Analyze the elements of art and the principles of design using descriptive writing; and articulate supported interpretations of select works.
Create original artwork in which students effectively utilize the elements of art and principles of design.
Identify styles of sculpture and their defining characteristics relative to the history of culinary arts.
Identify the limitations of various edible and non-edible sculpture mediums.
Produce sculptures in various mediums as an individual and as part of a team while following safety guidelines.
Recognize and apply available and emerging technologies.
Adhere to classroom policies and demonstrate/exhibit professional behavior.