Abstract
Pots, pans and commercial kitchen equipment are not the only things found in UCF Rosen College of Hospitality Management’s kitchen labs. A component for hospitality education and research, the college’s labs teach fourth year medical students to practice culinary medicine with a grain of salt, flip the kegs on undergraduates brewing beer, and serve as taste-and-test kitchens for restaurant brands looking to spice up a menu.
Recommended Citation
Vernon-Devlin, Susan and Seltzer, Robert
(2021)
"A Taste for Education and Research,"
Rosen Research Review: Vol. 2:
Iss.
3, Article 6.
Available at:
https://stars.library.ucf.edu/rosen-research-review/vol2/iss3/6
