HCM155 — French Regional Cuisine
This course explores the use of local ingredients in the preparation of traditional and contemporary French specialties. The major culinary regions of France are identified, including the ingredients and cooking techniques used in each region. Students apply established culinary principles in the preparation of a variety of regional menus. Students will develop mental mise en place, professionalism, speed, total product utilization and organizational and teamwork skills.
Prerequisites: HCM-111, HCM-113