HRM 158-Use of Herbs in Food Preparation

1 credit hour – Four hours of lecture, 18 hours of laboratory and eight hours of field trips.
This travel-study course examines the use of fresh herbs in food preparation. Course includes field trips to local herb farms, including the National Herb Garden at the Washington Cathedral. Cover herbal recipes for teas, oils, vinegars and many more menu items. Review historical use of herbs as medicinal remedies as well as techniques for successfully growing a variety of culinary herbs in the area. Lab fee $30.

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.