HMR 140 - International Cuisine – Continental (3 Credits)

Students are exposed to various cuisines from around the world. They explore cuisine from cultural, geographical, religious and historical perspectives. Regions explored include Spain, Turkey, Greece, Crete, Scandinavia, Russia, Italy, France, Germany, Austria, Switzerland and the British Isles. Proper chef attire is required to be admitted into the laboratory. Lecture Hours: 20. Laboratory Hours: 36. Prerequisite(s): HMR 120 . Materials Fee: $75. Usually offered in the spring.