REST 310 - Classical Cuisine

Credit Hours: 3
Lecture Hours: 3
Laboratory (or Other) Hours: 0

Prerequisite(s): CULN 100 or HOSP 120
Restriction(s): None

Corequisite(s): None

Appreciation for European and American cuisines are simulated through discussions, projects, and lectures. Students also learn the evolution of classical cuisine throughout history to the present and the underlying socio- economic factors for such evolution. Strong emphasis is placed on French cooking terminology and vocabulary as well as the contributions and impact of Auguste Escoffier and other historical chefs shaping modern interpretations of classical cuisine.

Student Learning Outcomes of the Course:

Students will categorize the many important and valuable contributions of the three French masters in the formation of modern classical cuisine. Students will compare and contrast these three icons of the classical kitchen.
Demonstrate thorough knowledge of modern American cuisine, European cuisine and the differences between the two, through quizzes and written examination
Students will distinguish the difference between the various types of service and proper table setting techniques as well as table side cookery
Demonstrate knowledge of classical cuisine through a comprehensive final exam
Discuss the understanding of the journey of classical cuisine through the ages. Students will formulate their own opinion on what classical cuisine actually is and they will argue and defend their stance in group discussions