Special Topics classes (HMT 297) include courses that are not part of the required curriculum for the Hospitality Management or Culinary Arts degree programs, and include a variety of topics each term (different section numbers).  These courses have no prerequisites and may be used as either Business or HMT Electives.  Check with your academic advisor in room 11-346 to determine whether this will satisfy the Business elective for your particular major.  Some programs are limited on what is acceptable.

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French Language and Cooking Class to be Offered this Fall (FRE 297-50)

 Have you ever asked yourself……..

 Why do chefs train as French chefs?

Why is a soufflé called a soufflé?

Students interested in learning more about France and its cuisine can take French 297 this Fall.

The course focuses on the learning of French cooking, cuisine, culture and kitchen terminology, which is essential to understanding true culinary tradition. Students will learn about the unique qualities of French cooking and be able to function in a French kitchen. Students will learn terms commonly-used in finer restaurants and on French menus.

In this course, students will learn about the regions of France, the regional foods, and about famous French chefs and their legacies. Students will gain an understanding of French wines and their pairings with food.

The course meets Monday evenings 7:00 to 9:45 p.m. and will be taught by Dr. Bahar Hartman, a French instructor who adores French cuisine, and by Julie Hatton, a French-trained cook who adores la langue française.  They are excited to co-teach the course with a hands-on approach to teaching and a cultivated respect for French tradition.

For further information regarding the course, please contact :

Lora Bowling at (937) 512-2844

Room 3240

Department of Humanities, Government and Modern Languages

CURRENT COURSE OFFERINGS:   http://www.sinclair.edu/bulletin/index.cfm

Au Jus or Du Jour....what is the difference?