HRTM 232 — Advanced Culinary Concepts
This course explores advanced cooking styles and concepts. The course expands upon previously learned skills in HRTM 231 and introduces principles of appetizer, entree, and dessert production. Kitchen managerial concepts are reviewed with an emphasis placed on mastery of all cooking methods. Traditional and modern culinary methods in American regional cuisine are discussed along with an introduction to international fusion dishes. General kitchen terminology, management methods, and advanced menu planning concepts are stressed. Code course fee.