CHEF1445 — International Cuisine

4 credits · 4 hours

CHEF 1445. INTERNATIONAL CUISINE (3-3-4) A study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world. Prerequisites: CHEF 1301, 1305, 1310, 2302. Assessment Levels: R1, E1, M1. 12.0503