HMGT 325 - Culture And Cuisine sp

Institution:

Virginia State University

Subject:

Description:

An introduction to world cooking techniques including braising, stewing, grilling, and roasting. Lectures and demonstrations revolve around European, North, Central, and South American cuisine, ingredients and plate presentations and service. Prerequisites: HMGT 221, 322

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.vsu.edu

Phone Number:

(804) 524-5000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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