HCM152 — European Cuisine
This course explores the use of local ingredients in the preparation of traditional and contemporary European specialties. The major culinary regions of Europe are identified, including the ingredients and cooking techniques used in each region. Students will also learn and prepare various dishes from specific European countries. Students apply established culinary principles in the preparation of a variety of regional and country-specific menus. Students will develop mental mise en place, professionalism, speed, total product utilization, and organizational and teamwork skills.
Prerequisites: HCM-111, HCM-113