HRM 225 - Advanced Cooking and Theory

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Learn theories on food styling, taste platforms and plate composition. Prepare tasting menus to analyze influential chefs’ philosophies and techniques. Gain firsthand knowledge of flavor, sensory perception, and contemporary cooking techniques including amuse bouche, appetizers and desserts. Create and prepare a multi-course meal in an a la carte setting. Lab fee $350.

Prerequisite(s): HRM 190 and HRM 205 or permission of the Director of the HCAT Institute.

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