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.
4.00 Credit Hours
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