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Advanced Cuisine Lab II (HCA 242)

Term: 2012-2013 Spring Term

Faculty

Cheryl A Gibson
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Lance D Nitahara
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Schedule

Thu, 11:30 AM - 1:00 PM (1/10/2013 - 5/16/2013) Location: MAIN FHTC M114D
Fri, 9:00 AM - 3:00 PM (1/11/2013 - 5/17/2013) Location: MAIN FHTC M118

Description

Students will demonstrate knowledge of regional French Cuisine and its importance in the origin and practice of culinary arts. Students will distinguish the characteristics of wines produced in the various regions of France and determine the correct wines to serve with various dishes. Students will be able to describe regional cuisines of the United States and prepare dishes from several regions. Plated desserts will be prepared using skills previously learned in HCA 113 and HCA 211.