HOSP 210Classical Cuisines

Ivy Tech Community College · 3 credits · UGRD

Catalog

Prerequisites: Corequisites: Pre/Corequisites:HOSP 200 - Meat and Seafood Fabrication Description:This course will present advanced and sophisticated classical culinary methods following the principles and techniques of Escoffier. Students will learn advance cooking techniques, timing, and presentation and learn history and terms pertaining to classical foods and menus with emphasis on French cuisines.

Recent sections

Fall 2026 · 5 sections

Section	Days & time	Location	Instructor
21344Class #21344	Mo We · 5:00 – 5:45 PMMo We · 6:00 – 9:45 PM2026-08-24 - 2026-10-14	Lake County(Gary/E Chic/Crown) / East Chicago / GARZA 132Lake County(Gary/E Chic/Crown) / East Chicago / GARZA 117	TBA
21344 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 1st 8 Weeks; Instructor not yet assigned in the official SIS; Instructional method: Traditional

28729Class #28729	We Th · 9:00 AM – 1:50 PM2026-10-28 - 2026-12-17	Indianapolis/Lawrence/Plainfield / Corp College & Culinary Center / CCCI P101	Mehallick, Regina
28729 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 2nd 8 Weeks; Instructional method: Traditional

28732Class #28732	We Th · 4:00 – 8:50 PM2026-10-28 - 2026-12-17	Indianapolis/Lawrence/Plainfield / Corp College & Culinary Center / CCCI P101	McDonald, Daniel
28732 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 2nd 8 Weeks; Instructional method: Traditional

29821Class #29821	Th · 12:00 – 4:50 PM2026-08-27 - 2026-12-17	Muncie / George & Frances Ball Building / GFBB B103	Smith, Brian T
29821 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 16 Weeks; Instructional method: Traditional