Explore flavors and cooking techniques from regional and world cuisines. Learn about the historical roots of different cooking techniques from a cultural, geographical, and religious perspective. Lab fee $275. Prerequisite: HRM 123 and HRM 124 with a grade of C or better or permission of the Director of the HCAT Institute. Note: Students must provide the required uniform and knife kit.
Term: Fall 2026
Course Type: Credit - 3 Credits
Section: 500
Ways to take the class: Face-to-face
Days: W
Time: 05:30 PM to 06:30 PM
Start Date: 09/02/2026
End Date: 12/20/2026
Location: Off Campus
Room: Varies
Instructor: M. Levins (Subject to change)
Class Size: 16
Section Info: This section meets in-person from 5:30:30-10:30pm at the HCAT building. Meeting Wednesday, 5:30 pm to 6:30 pm for lecture, 6:30-10:30pm for lab. Note: Student must provide the required uniform, knife kit and culinary add-on kit.