HTM 140 - Culinary Arts Operations

Balanced between theoretical and applied learning in La Chanterelle, our non-traditional classroom, students will explore the principles of gastronomy within a functioning operational environment.  Students will be introduced to classical and contemporary cooking skills associated with international and ethnic specific cuisines, as well as menu development and execution.  Focus will be on hygienic production, preparations, and presentations. Satisfies the Aesthetic Awarness and Creative Expression General Education Elective. 

(Cr: 3)