This course covers tastes and flavors (sweet, salt, bitter, sour, and umami). Students explore culinary herbs, spices, salts, peppers, oils, vinegars, essences, fragrances, oleoresins, concentrates, freeze dried fruit and vegetable products, and other flavor carriers used in cooking and culinary research and development. Students study aspects of history, medicinal benefits, growing, marketing, purchasing, distributing, and culinary applications and practices. This course includes a hands-on lab application of techniques learned.