I would think the gourmet stuff might be the classics like DUCK L’ORANGE and COG AU VIN. Stuff like that.
And the Int’l class? Maybe how to make the real recipes before some of them came to the USA and became “Americanized”.
I’m a Hospitality major and we don’t cook in any of our Hospitality classes. But in Gourmet you can expect to cook a wide variety of foods, using lots of different techniques. I couldn’t really give you any specifics, but be prepared to have a lot of fun.
2 Comments
I would think the gourmet stuff might be the classics like DUCK L’ORANGE and COG AU VIN. Stuff like that.
And the Int’l class? Maybe how to make the real recipes before some of them came to the USA and became “Americanized”.
I’m a Hospitality major and we don’t cook in any of our Hospitality classes. But in Gourmet you can expect to cook a wide variety of foods, using lots of different techniques. I couldn’t really give you any specifics, but be prepared to have a lot of fun.