HSP* 290: Classical Cuisine

3 Credits
This course provides further techniques in flavor development, fabrication, presentation of hot and cold specialty foods in garde manger and classical French design. Students will prepare classical menus, work with forcemeats, mousses, hot and cold hors d’ oeuvres, and learn techniques in cold platter presentations. Emphasis will be placed on necessary skills development for a competitive role for a future culinary competition, if applied.
Prerequisites: C- or better in HSP* 201 or C- or better in HSP* 210, and C- or better in HSP* 215
Offered: Spring