HPMGT 140 - Contemporary International Cuisine
- Recent Professors
- Dickinson, DonaldBannwarth, Robert
- Recent Semesters
- Spring 2027
- Class Size
- 8 students
- Difficulty
- 5.7Moderateout of 10
- Credits
- 3.5
- Prerequisite
- HPMGT 22
- Spring 2027 Sections
- View Spring 2027 sections of HPMGT 140
- Transfers To
- Not transferable
- Description
- Focused on the preparation of seasonal and international ingredients used to develop the menus for the advanced culinary course. Flavor profiles, cooking techniques and theory pertaining to contemporary international cuisine will be emphasized. The student will rotate through on-line cooking stations in pastry, pantry, sauté, fryer and grill.
- Usually Held
- Wed 11:30am–7:45pm