CES 2412 - Innovative Culinary Technology Practicum - Benchmarking: Part 2

New food products are the life blood of food companies and the culinary world. By using a combination of lecture, demonstrations, and hands-on research, reporting the collection of this data opens a new culinary information portal. Learn what benchmarking is and how to develop a standard for product and equipment development. Apply the process of data logging, create reporting formats and conduct product evaluations from start to finish. Prerequisite: CES 2410 Innovative Culinary Technology - Introduction: Part 1. For more information visit www.schoolcraft.edu/cepd/culinarytechnology.*