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Advanced Cuisine Lab II (HCA 242)

Term: 2014-2015 - Spring Term

Faculty

Karen A ChristyUser Info
Email address is hidden, click here to email
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
  •  
    Brian M RomanoUser Info
    Email address is hidden, click here to email
    Office Hours:
  • Saturday, September 9, 2017 5:30 AM to 6:00 PM
  • Saturday, September 16, 2017 10:00 AM to 10:00 PM
  • Saturday, September 30, 2017 7:00 AM to 6:00 PM
  • Saturday, October 7, 2017 7:00 AM to 5:00 PM
  • Saturday, October 14, 2017 7:00 AM to 5:00 PM
  • Friday, October 20, 2017 4:00 PM to 10:00 PM
  • 11:55 PM to 11:55 PM
  • Monday 9:00 AM to 11:30 AM
  • Monday 11:30 AM to 12:00 PM
  • Monday 12:30 PM to 3:00 PM
  • Tuesday 9:30 AM to 11:30 AM
  • Tuesday 12:00 PM to 7:00 PM
  • Wednesday 9:00 AM to 11:30 PM
  • Wednesday 12:30 PM to 4:00 PM
  • Thursday 12:00 PM to 5:00 PM
  • Friday 8:30 AM to 4:00 PM
  •  
    Email all faculty members

    Schedule

    Thu, 11:30 AM - 1:15 PM (1/8/2015 - 5/14/2015) Location: EMP FHTC M118
    Fri, 8:00 AM - 2:00 PM (1/9/2015 - 5/15/2015) Location: EMP FHTC M114D

    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.