SCHEDULE

When registering for this class you may have realized that the meeting times are atypical:

Lectures are Monday nights from 5:10-8:10 pm in McNeal Hall (St. Paul Campus) Room 144.

Labs are Wednesday mornings form 8:30-11:30 am in McNeal Hall Room 126 (this is a Food Science Kitchen Classroom).

We are holding lectures in the evenings because some of the lectures involve restaurant outing experiences. We are holding the labs in the morning so chefs are able to join for the critiques. Attendance is required, but some lectures will end early and some labs will start late. I will email the class when class time is shorter.

This class consists of four “courses”: Each course is a 3-4 week design module organized around design processes and how they relate to food, cooking and eating.  At the end of each module is a critique and discussion.  Students must bring their knife and board to all labs involving food preparation.

There are 4-5 restaurant outings in the evenings on select Mondays where students have the opportunity to have professional multi-course dining experiences prepared by a few of the Twin Cities most respected chefs.  These outings may require a small additional fee to pay for service. You will also need to arrange your own transportation to these restaurants. Although these restaurant outings are optional, they are strongly encouraged and the experience is well worth the small extra fee. The chefs are often preparing special dishes for the class that are not available to the public.

Course 1: Mise en Place
Creativity, Design Process and Basic Skills

Wed Sept 07 - Introduction, Design Process, Kitchen Rules, Knife Overview
Mon Sept 12 - Creative Methods, Brainstorming, Assignment 1 Introduction
Wed Sept 14 - Knife Skills Workshop and Other Kitchen Tools
Mon Sept 19 - Team planning/Feedback Session
Wed Sept 21 - Test Lab
Mon Sept 26 - Restaurant Outing 1 - Tilia
Wed Sept 28 - Critique

Course 2: Ingredients
Taste, Smell, and Haptic Aesthetic Manipulations

Mon Oct 03 - Flavor, Taste and Assignment 2 Introduction
Wed Oct 05 - Flavor Workshop (@ CoCH St. Paul)
Mon Oct 10 - Texture Manipulation
Wed Oct 12 - Test Lab
Mon Oct 17 - Restaurant Outing 2 - Lowry Hill Meats and Milk Jam Creamery
Wed Oct 19 - Critique

Course 3: Plating
Visual Aesthetics

Mon Oct 24 - 2-D Design Fundamentals and Assignment 3 Introduction
Wed Oct 26 - Plating Demonstrations
Mon Oct 31 - Team Planning Day
Wed Nov 02 - Test Lab
Mon Nov 07 - Restaurant Outing 3 - The Bachelor Farmer
Wed Nov 09 - Critique

Course 4: Experience
Taste. Smell and Haptic Aesthetic Manipulations

Mon Nov 14 - Assignment 4 Introduction and Team Idea Generation
Wed Nov 16 - Cooking for Masses and Food Safety
Mon Nov 21 - Team work day - post 10 storyboards on blog
Wed Nov 23 - No Class (Thanksgiving)
Mon Nov 28 - Restaurant Outing 4 - Monello
Wed Nov 30 - 3 Ideas Feedback Session
Mon Dec 05- Team Work Day
Wed Dec 07 - Critique
Sat Dec 10 - Eat Design, McNeal Hall 7pm
Mon Dec 12 - Optional Restaurant Outing TBD
Wed Dec 14 - Class Wrap Up