HRTM 472: Fine Food and Wine

Prereqs: 21+ years of age; HRTM major; HRTM 373;
Proof of age is required. HRTM 472 is not open to auditors.
Preparation techniques, garnishing, and presentation of gourmet foods for fine dining restaurants. Survey and responsible service of domestic and international wines to enhance food characteristics.
Credit Hours: 3
Course Format: Lab 1, Lecture 2
Course Delivery: Classroom

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