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Advanced Cuisine Lab I (HCA 232)

Term: 2011-2012 Fall Term


Cheryl A Gibson
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Fri, 9:00 AM - 3:00 PM (8/19/2011 - 12/16/2011) Location: MAIN FHTC M118


Students will demonstrate knowledge of primal cuts of the following meats: beef, pork, lamb, seafood and game. Dishes will be prepared using cooking techniques learned in HCA 112 & HCA 213. Advanced pastry, chocolate, and sugar techniques will be studied.