Classical Cuisine (HRM 403)

Term: 2025-2026 Academic Year Fall

Faculty

Mary Lamae KooglerShow MyInfo popup for Mary Lamae Koogler

mkoogler@cofo.edu

Office Hours - FA2025

• Mondays: 1:00pm - 4:00pm

• Tuesdays:  9:30am - 11am

• Wednesdays: 3pm-4pm
• Thursdays: 9:30am-11am
• Fridays: By Appointment

Baylee Ann McKinneyShow MyInfo popup for Baylee Ann McKinney

bmckinney@cofo.edu

Monday: 11:00-12:00

Tuesday: 11:00-12:00 & 1:00-3:00

Wednesday: 11:00-12:00

Thursday: 11:00-12:00 & 1:00-3:00

Friday: By appointment only

Schedule

Mon-Wed, 8:00 AM - 10:50 AM (8/25/2025 - 12/19/2025) Location: MAIN KEET KITCH

Description

Prerequisite: HRM 314. This course builds on the student's understanding of food preparation principles. Students will continue their study and practical exercises in quantity food production focused on "classical" cuisine, which is the foundation of contemporary menus and foodservice operations. The cuisine, menus, and kitchen organization of Georges-Auguste Escoffier will be explored in depth. Classical dishes and cooking techniques will be emphasized. Fall-Odd