REST 310 - Classical Cuisine

Institution:

SUNY College of Technology at Delhi

Subject:

Description:

Appreciation for European and American cuisines are simulated through discussions, projects, and hands-on cooking demonstrations. Students also learn the evolution of classical cuisine throughout history to the present. Strong emphasis is placed on the contributions and effect of August Escoffier on shaping modern interpretations of classical cuisine. Prerequisite: CULN 110 or HOSP 120 or TRVL 180 (3: 3, 0) 3.000 Credit Hours 3.000 Lecture hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture Hospitality College Hospitality Management Division Restaurant Administration Department Course Attributes: GMBA Elective, Hosp BBA/AAS Culinary Elective, Hosp AAS/BBA Tech/RE Elect

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.delhi.edu

Phone Number:

(607) 746-4000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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