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May 15, 2024
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2022-2023 Catalog [ARCHIVED CATALOG]
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HOSP 210 - Classical Cuisines
PREREQUISITES/COREQUISITE: HOSP 200 - Meat and Seafood Fabrication
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 1
LAB HOURS MIN: 4
DATE OF LAST REVISION: Fall , 2011
This course will present advanced and sophisticated classical culinary methods following the principles and techniques of Escoffier. Students will learn advance cooking techniques, timing, and presentation and learn history and terms pertaining to classical foods and menus with emphasis on French cuisines.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Prepare French entrees.
- Demonstrate coordination in the kitchen in preparing a meal.
- Demonstrate working knowledge of French culinary terms.
- Demonstrate food presentation techniques.
- Write standardized recipes.
- Prepare written requisitions for production requirements.
- Apply principles of nutrition to menu development.
COURSE CONTENT: Topical areas of study include -
- Advanced cooking techniques
- French cuisine
- Basic food production
- Cooking techniques, timing, and presentation
Course Addendum - Syllabus (Click to expand)
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