Classical Cuisines of the World Lecture


Advanced study of the individuals and techniques of global classical cuisines and their contributions to modern culinary arts. Exploration includes the historical origin of culinary concepts, advanced preparation theory and classical origins of European and International dishes. Practicum assignments develop a connection between classic culinary theory and application. 1 Credit (1 Lecture - 0 Lab) Prerequisite(s): FHD125 and FHD137 and FHD210 and FHD269. Corequisite(s): FHD309.