HRM 332 - European Cuisine & Oenology

Institution:

Cheyney University of Pennsylvania

Subject:

Htrm

Description:

Students are exposed to classic culinary techniques and laboratory experiments. The cuisines of northern, southern, and central Europe are explored. A comprehensive study of wine allows students to better understand food, proper wine pairings and the organoleptic aspects of different grapes. Tasting connects the modern wine-producing regions of the world with modern cuisine. Pre-Requisite: None

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.cheyney.edu

Phone Number:

(610) 399-2275

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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