HRM 145 - Gourmet and Specialty Foods

1 credit hour - Four hours of lecture, 16 hours of laboratory and 12 hours of field trips.
Explore the growing field of specialty and exotic foods. Students combine taste testing and recipe production in class with a field trip to area gourmet markets. Emphasis is on identifying current trends in specialty food items and incorporating them into menus. 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.