T his course is designed to cover major European cuisines and oenology such as those of France, Italy, Switzerland, Germany, Spain, and Greece. A theoretical foundation is developed for the general study of cuisines. In addition, the historical development of European cuisines is examined from ancient times to the present. Each cuisine is explained in terms of menu, service, custom, presentation, and preparation. Lectures are supplemented by laboratory sessions taught by Swiss instructors from the Hotel School les Roches and Hotel Institute Montreux.
Students taste and evaluate European cuisines and keep a culinary and managerial journal.
This course is designed to expose students to international hospitality management, organization, practices, and structures in a European setting. Topics include cultural influences on international hospitality management, managing in an international environment, the developing European Economic Community's impact on tourism, and the effect of economic integration among countries on the hospitality industry. The program is open to all University students, but a background in some aspect of the hospitality industry is highly desirable. Students are encouraged to apply early as enrollment is limited. This is his tenth year of involvement with the Switzerland program.