Classical Cuisines of the World
Study of classical European and international culinary evolution, history and theoretical concepts, global cuisine, and their application in modern culinary arts. Analysis and application of preparation theory, development and planning of advanced classical preparations, production, and service in a professional hospitality food service operation. Assignments link origin and theory enabling assessment and evaluation of traditional and contemporary culinary processes. (Formerly FHD308/309) 4 Credits (1 Lecture - 9 Lab) Prerequisite(s): FHD125 and FHD137 and FHD210 and FHD269 or FHD125 and FHD137 and FHD211 and FHD269.
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