CUL-745 - International Cuisine

This course will focus on the principles of baking, roasting, frying, sauteing, stir frying, braising and steaming through menu productions from countries to include: Mexico, The Canibbean Islands, Spain, Russia, Northern and Southern Italy, Eastern Europe, Turkey, India, Thailand, Japan, Korea, China the Philippians? and the Polynesian Island.
Academic Level
Continuing Education Level
Subject
Culinary Arts
Department
Continuing Ed - Open Classes
Credits
Not Available
Prerequisites
None
Corequisites
None
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