HRTM 311 Haute Cuisine and Oenology

This course consists of an introduction to the classic dishes of haute cuisine, general information on menu planning, preparation of various international dishes, and sources and characteristics of selected wines of the world, how they are produced, stored, and selected.

Credits

3 credits

Prerequisite

HRTM 310

Distribution

Advanced (ADVD)

Notes

Academic Level: 140-UG Level 4 Advanced

Modalities: In Person