This course provides practical experience in the planning, preparation, and presentation of representative foods from a variety of world cuisines. Emphasis is placed on indigenous ingredients and customs, nutritional concerns, and cooking techniques, Upon completion, students should be able to research and execute a variety of international and domestic menus. Weekly participation in buffets, banquets, and a la carte production enhances students’ supervisory and technical skills.
- Prerequisite: CUL 110 COE 112, CUL 140, CUL 240, CUL 240A
- Corequisite: None
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