CA 217 - International Cuisine

Lecture - Lab - Credit Hours: 1-2-2
This course teaches the advanced techniques and fundamentals of plating, garnishing and cooking. Students will explore cuisine from different countries and regions of the worlds. Students will prepare advanced appetizers, soups, salads, entrees, sauces and work on recipe development and enhance their skills in fine dining and gourmet cooking. Prerequisite: CA 102 , CA 106 , CA 112 , CA 116 Corequisite: CA 214 and CA 215