HRM 145 - Gourmet Foods II

Institution:

Coconino Community College

Subject:

Hotel/Restaurant Management

Description:

Advanced principles and materials used in international gourmet cooking and baking, including uses of more advanced cookbooks, and expanded identification and use of kitchen tools. Progressive use of spices, herbs, wines (for cooking purposes only), and sauces. Students will, through practical application, prepare, bake, and serve international gourmet foods. Prerequisite: HRM 144 or consent of instructor. Three lecture; one lab. May be taken for S/U credit.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.coconino.edu/Pages/default.aspx

Phone Number:

(928) 527-1222

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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