Van’s Profile
Principles and practice of identification, comparison, and evaluation of selected foods, ingredients, techniques, and equipment for recipe formulation, menu planning, and preparation. Examination of current trends […]
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In this elective Hospitality Management course, students learn to prepare many styles of candies and bonbons working with advanced confectionery techniques. Although our goal is to produce candies, students learn […]
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The Art of Vegetarian Cuisine Spring 2017 HMGT 4968
Vegetarian cuisine focusing on culinary and dessert preparations utilizing grains, beans, plant proteins, vegetables, and dairy. Through classical and contemporary cooking techniques and styles, meal preparations […]
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Practical application of techniques for decorative production of classical buffet. Industry standards such aspic, chaud froid, en croûte, timbales, pâtés, galantines garnitures may be included. Elements of co […]