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- hrm-403 - classical-cuisine
College of the Ozarks Course Info
Point Lookout, Missouri
Course Info
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HRM 403
Classical Cuisine
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
Units: 3.0
Prerequisites:
HRM 314 - Principles of Professional Cooking II