HP 155 - Culinary Arts II

Institution:

Monroe College-New Rochelle

Subject:

Description:

3 credits Advanced Cooking is a practical and theoretical examination of taste, cooking techniques, ingredients, and flavoring techniques. Building upon previous cooking courses, students research and prepare representative regional menu items as well as complete an intensive analysis of the principles of cuisine. Short papers, a detailed project, menu development, and service reflective of a specific cuisine will be part of this course. PREREQUISITE: HP-150.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

Phone Number:

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Unaccounted for code

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