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Harvest Christian University          CULINARY ARTS 


Course Overview:

The future of culinary arts at Harvest Christian University is poised for innovation and excellence. As we look ahead, we are committed to integrating sustainability education into our culinary programs, in line with the global imperative to foster environmental responsibility within the industry.

Our vision encompasses the development of state-of-the-art culinary facilities and the expansion of program offerings to provide students with comprehensive training in culinary fundamentals, menu planning, and food service sanitation.

Furthermore, we are dedicated to creating a dynamic learning environment that embraces diversity and supports students of all backgrounds and abilities. Through these initiatives, we aim to equip our students with the knowledge and skills needed to thrive in the evolving culinary landscape, ensuring that they are prepared to make meaningful contributions to the field.

Some emerging trends in culinary arts education include:

  1. Novelty in Food Concepts: In response to the influence of social media and consumers' desire for new experiences, there is a focus on novelty in food concepts, leading to the popularity of pop-up experiences and secret restaurants.

  2. Sustainability Education: There is a growing emphasis on culinary sustainability education, aiming to foster environmentally responsible practices within the culinary industry and break the negative feedback loop of unsustainability.

  3. Globalization of Trends: Culinary trends that originate in Europe and the United States are now spreading globally, leading to the customization of products and the innovation of new dishes to cater to shifting consumer preferences

  4. High Demand for Nutritious Food Options: There is an increasing demand for nutritious food options, reflecting a broader societal focus on health and wellness

  5. Business Trends: Culinary arts programs are encouraging students to take business classes to understand emerging industry trends, such as the rise of food trucks, emerging technology, and new equipment.


      These trends reflect the evolving landscape of the culinary arts industry and the need for culinary education to adapt to changing consumer preferences, sustainability imperatives, and business dynamics.

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