About this course
This unit explores the reasons, principles and processes behind product development and new product development, using the principles of recipe development. This is extended to culinary arts, including recipe development and costing, and production considerations. Recipe standardization will be examined. Students will apply the theory of traditional and contemporary product development models to Culinary Operations. This course will allow students to write recipes for various production size requirements and to investigate the compiling of menus considering nutritional and dietary adaptations to meet consumer requirements
Our course begins with the first step for generating great user experiences: understanding what people do, think, say, and feel. In this module, you’ll learn how to keep an open mind while learning.