HRC 265 — C World Cuisine 4.5 Units
Term hours: 36 lecture and 144 laboratory. An advanced skill level hands-on culinary production course where a tasting and evaluating approach is used to teach students how to cook cuisine from countries around the world. It emphasizes the ingredients, origins, cooking techniques, tools, equipment and characteristics of cuisine from a global perspective. $95.00 Material fee - Payable at Registration (CSU)