HRM 156 - Classical Italian Cuisine

1 credit hour - Six hours of lecture and 18 hours of laboratory.
Course explores the American interpretation of classic Italian dishes as compared to more authentic Italian formats. Students learn how to prepare both interpretations through lecture, hands-on preparation and cooking activities in the kitchen laboratory. Lab fee $35.

Note: In addition, the student must provide the required uniform of white chef coat, scarf, apron, checkered kitchen pants, black closed toe shoes and a chef hat.

Course Outcomes
Upon successful completion of this course, students will be able to:

Define relevant culinary terms.
Identify typical ingredients used in classical Italian cuisine.
Apply cooking methods used in Italian cuisine.
Discuss regional cuisine of Italy.
Prepare recipes according to standards.
Practice standards of sanitation in the kitchen lab.
Demonstrate the use of specific equipment used in classical Italian cuisine.

Core Competencies
Core 5 Self Management Core 9 Global Perspective