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Mar 28, 2024
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HSP* 290 - Classical Cuisine 3 credits This course provides further techniques in flavor development, fabrication, presentation of hot and cold specialty foods in garde manger and classical French design. Students will prepare classical menus, work with forcemeats, mousses, hot and cold hors d’ oeuvres, and learn techniques in cold platter presentations. Emphasis will be placed on necessary skills development for a competitive role for a future culinary competition, if applied. Lecture Hours: 1 Lab Hours: 3.5 Prerequisite(s): HSP* 201 or HSP* 210 and HSP* 215 all with a grade of C- or higher.
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