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College of the Ozarks Course Info

Point Lookout, Missouri

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Course Info

Search for courses by clicking on letters of the alphabet or by using a search bar. Explore course description, number of credits required and course sequences to satisfy graduation requirements.


HRM 403

Classical Cuisine

This course builds on the student's understanding of food preparation principles. Students will continue their study and practical exercises in quantity food production focused on "classical" cuisine, which is the foundation of contemporary menus and foodservice operations. The cuisine, menus, and kitchen organization of Georges-Auguste Escoffier will be explored in depth. Classical dishes and cooking techniques will be emphasized. Fall-Odd

Units: 3.0

Prerequisites:
HRM 314 - Principles of Professional Cooking II