HRM 162 - Regional Italian Cuisine

1 credit hour - Six hours of lecture and 18 hours of laboratory.
Experience and learn about the origin of many of Italy’s regional cuisines. Students will prepare a variety of regional Italian menus using ingredients from the same regions. Cooking techniques with a cultural overview will be explained during the hands-on cooking activities. 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.