CUL-2450 - International Cuisine

A continuation of CUL 2150. Production will include French, Italian, Asian, and other ethnic and regional cuisines. Discussion topics will include indigenous ingredients, flavors, cooking methods and techniques.
Academic Level
Undergraduate Level
Subject
Culinary Arts
Department
Hospit., Tourism & Culin. Arts
Credits
3
Corequisites
None
Return to Credit Course Search