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Advanced Cuisine Lab I (HCA 232)

Term: 2014-2015 - Fall Term

Faculty

Lance D Nitahara
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Karen A Christy
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Office Hours:
  • Monday 8:00 AM to 10:00 AM
  • Monday 10:00 AM to 12:00 PM
  • Monday 12:00 PM to 12:30 PM
  • Monday 12:30 PM to 3:00 PM
  • Monday 3:00 PM to 5:00 PM
  • Tuesday 8:00 AM to 10:00 AM
  • Tuesday 10:00 AM to 12:00 PM
  • Tuesday 12:00 PM to 12:30 PM
  • Tuesday 12:30 PM to 3:00 PM
  • Tuesday 3:00 PM to 5:00 PM
  • Wednesday 8:00 AM to 10:00 AM
  • Wednesday 10:00 AM to 12:00 PM
  • Wednesday 12:00 PM to 12:30 PM
  • Wednesday 12:30 PM to 3:00 PM
  • Wednesday 3:00 PM to 5:00 PM
  • Thursday 8:00 AM to 10:00 AM
  • Thursday 10:00 AM to 12:00 PM
  • Thursday 12:00 PM to 12:30 PM
  • Thursday 12:30 PM to 3:00 PM
  • Thursday 3:00 PM to 5:00 PM
  • Friday 8:00 AM to 10:00 AM
  • Friday 10:00 AM to 12:00 PM
  • Friday 12:00 PM to 12:30 PM
  • Friday 12:30 PM to 3:00 PM
  • Friday 3:00 PM to 5:00 PM
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    Schedule

    Thu, 11:30 AM - 1:00 PM (8/14/2014 - 12/18/2014) Location: MAIN FHTC M114D
    Fri, 9:00 AM - 3:00 PM (8/15/2014 - 12/19/2014) Location: MAIN FHTC M114D

    Description

    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.