French Regional Cuisine
Course Information
Subject
HCM
Course Number
155
Division
Status
Active
Course Title
French Regional Cuisine
Course Description
This course explores the use of local ingredients in the preparation of traditional and contemporary French specialties. The major culinary regions of France are identified, including the ingredients and cooking techniques used in each region. Students apply established culinary principles in the preparation of a variety of regional menus. Students will develop mental mise en place, professionalism, speed, total product utilization and organizational and teamwork skills.
Minimum Credit Hours
3
Maximum Credit Hours
3
Total Completions Allowed for Credit
1
Lecture - Lab Hours
(1-4)
Requirements
Prerequisite: HCM 111 and HCM 113 (both C or better). Course fee
PCS Code
1.2