Classical Cuisines of the World Practicum


Application of advanced culinary theory and techniques of specific global classical concepts and cuisine in the professional hospitality restaurant operation. The planning, production, preparation, cooking and service of classical dishes or traditional European and global cuisines are executed. Service assignments establish a link and allow assessment between the origin and theory of these culinary principles to the contemporary menu and professional culinary applications. 2 Credits (0 Lecture - 10 Lab) Prerequisite(s): FHD137 and FHD210 and FHD269 and FHD305 and FHD306. Corequisite(s): FHD308.