CULN 2360 - Advanced Cuisines

3 credit(s)

Implementation of Culinary I and Culinary II skills in a production kitchen setting to include a variety of European and International cuisines. The course is designed to give students an introduction to and hands-on experience in cooking the major cuisines of the world with the exploration of the ingredients and seasonings used in the preparations of each cuisine. Prerequisite(s): CULN 2320 As required
1 hour lecture / 4 hours laboratory