Frisch’s Culinary Arts and Food Science Track provides students with instruction in culinary arts, food science, nutrition and food technology. Students learn the theory and practice of cooking, examine the chemistry of the ingredients and gain exposure to technology that contributes to innovations in the food industry.
Students study the theory, practice and art of cooking, as they develop technique and presentation skills. Students learn stock and sauce making, dry and moist heat cooking methods, principles of pastry and baking, and knife skills. Cultures from all over the world are explored through their cuisine, while students train their palates and become able to adapt to numerous dietary possibilities.
Students gain an understanding of the science behind foods and beverages that enables them to create culinary experiences that are creative, delicious, and healthy. They examine the chemistry involved in food products, including the chemistry of macronutrients (protein, fat, carbohydrates), micronutrients (vitamins, minerals) and they focus on connecting chemistry with the function, quality, health benefits and stability of food products.
Students study the metabolic aspects of how organisms use food, including biochemical, physiologic, molecular, psychological, and cultural aspects of food choice and nutrient metabolism. They
explore how food is digested, absorbed and used for energy and growth and how and why nutrient requirements change over one’s lifespan.
Students gain exposure to innovative food products in the commercial food industry, as well as the research and development process that incorporate concepts from chemical engineering,
agricultural science, and nutritional science. They study the systems of new food products and learn how to successfully initiate, organize, and execute product development, equipping
them to create methods of producing their own culinary innovations.