HTM 39200
Classical Cuisine
Purdue University Northwest · UGRD · Fall 2026
1 section
Catalog description
Supervised hands-on cooking experience to enhance competencies needed in professional cooking. Permission of instructor required.Typically offered Spring. Prerequisite(s): HTM 29100 FOR LEVEL UG WITH MIN. GRADE OF C- Course Learning Outcomes 1. Identify different ingredients and cooking techniques. 2. Practice the usage of appropriate culinary terminology. 3. Apply the basic principles of food preparation and presentation. 4. Develop class presentations. View Class Schedule
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001
Availability not recently verifiedClass #purdue_northwest-1508Fall 2026UGRD1.00 credits
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