Spa and Nouvelle Cuisine

FHD252

Emphasis on creativity! New innovations in menu design, food preparation and presentation. Limiting salt, fats, and heavy sauces and adaptation of classical techniques to lighter and healthier alternatives. A study of several alternative eating and cooking styles and trends; including the vegetarian menu and various ethnic cuisines. 2 Credits (1 Lecture - 3 Lab) Prerequisite(s): FHD116.

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