HRM 157-Indian Food and Culture

1 credit hour – 10 hours of lecture and 10 hours of laboratory.
Explore the basics of Indian cookery and presentation. Discuss techniques and cultural practices of the subcontinent. Covers basic ingredients and terminology as well as preparation of regional specialties from Kashmir, Delhi, Bombay, Bengal and Madras. Enrollment is limited. 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.