2020-2021 College Catalog 
    
    Mar 06, 2021  
2020-2021 College Catalog

HRM 403 - Classical Cuisine


Credit Hours: 3
Prerequisite: HRM 314 . This course builds on the student’s understanding of food preparation principles. Students will continue their study and practical exercises in quantity food production focused on “classical” cuisine, which is the foundation of contemporary menus and foodservice operations. The cuisine, menus, and kitchen organization of Georges-Auguste Escoffier will be explored in depth. Classical dishes and cooking techniques will be emphasized. Fall-Odd