- Financial Aid
- Class Schedules
- Online Services
|Subject ID||Classroom Hours||Lab Hours||Clinic Coop Or Shop Hours||Credit Hours|
CUL 110 COE 112, CUL 140, CUL 240, CUL 240A
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.
Credit by examination is not available for this course because of the nature of the course and in some cases safety requirements in the use of equipment. Any exceptions must be with the approval of the department chairperson.