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|Subject ID||Classroom Hours||Lab Hours||Clinic Coop Or Shop Hours||Credit Hours|
COE 112, CUL 140, CUL 240, CUL 240A
This course provides practical experience in the planning, preparation, and service of representative foods from different countries and regions of America. Emphasis is placed on eating habits, indigenous foods and customs, nutritional concerns, and traditional equipment. Upon completion, students should be able to research and execute international and domestic menus.
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.
January 6, 2015 - 7:00pm
January 7, 2015 (All day)
January 10, 2015 - 12:00pm
January 11, 2015 (All day)
January 12, 2015 (All day) - January 11, 2015 (All day)