'HRM' -- Hospitality and Restaurant Management Courses
 
   
 

 
HRM 83 Course Image

HRM 83 - International Cuisines
               (3.0 units)
Preparation of international cuisines from Asia, Europe, the Mediterranean, and Latin America. Emphasis will be placed on regional dishes from: China, Japan, India, Thailand, Spain, Italy, France, Greece, Lebanon, and Mexico.
 
(36 hours lecture;   54 hours lab;    Degree applicable, CSU)
Co-requisite:   HRM 52 - Food Safety and Sanitation
                    or current ServSafe, NRFSP, Prometric certification.

Course Measurable Objectives:

  1. Assemble mise en place based on item being produced.
  2. Demonstrate accuracy in following standard recipes.
  3. Demonstrate procedure for preparing selected Asian recipes.
  4. Demonstrate procedure for preparing selected European recipes.
  5. Demonstrate procedure for preparing selected Mediterranean recipes.
  6. Demonstrate procedure for preparing selected Latin American recipes.

Course Level Student Learning Outcomes:


Students completing HRM 83 - Baking and Pastry will be able to:
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