CUL2713 — International and Modern Cuisine

A laboratory course in which students are exposed to a variety of different cuisines that are specific to current trends and certain geographical locations and then expected to produce said styles of food, along with menus, pricing, and recipe development using the skills learned in previous laboratory classes. Students will be required to participate in catering and dining activities.

Prerequisites: CUL1303, CUL1603, CUL1703, CUL2403