HRM 223-International and American Regional Cooking

3 credit hours – 15 hours of lecture and 60 hours of laboratory.
Explore flavors and cooking techniques from around the world. Study the roots of cooking from a cultural, geographical, religious and historical perspective. Discuss the diffusion of world cuisines in contemporary cooking as well as their cultural impact on current culinary trends. Prepare traditional recipes including meats, poultry, seafood, vegetables and desserts. Other topics include American regional cuisines and its influence on modern cooking. Learn the elements of buffet presentation. Lab fee $275.

Prerequisite(s): HRM 123 and HRM 124 or permission of the Director of the HCAT Institute.

Note: Students must provide the required uniform and knife kit.