Global Cuisines. 5.0 Credits. Class-1.0. Clinical-0.0. Lab-8.0. Work-0.0

Catalog description

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.