CA 217 - International Cuisine

Credit Hours 2
Lecture: 1 Lab: 2
This course teaches the advance 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.
Is course repeatable for credit? No
Is this course variable hours? No
Mode of Delivery
Traditional

Is this a Human Relations/Diversity Course? Yes