Course Description
International Cuisine
(3-2-3) The study of classical cooking skills
associated with the preparation and service of
international and ethnic cuisine's. Topics
include similarities between food production
systems used in the United States and other
regions of the world. Explain the impact of
global cuisines in the development of classical
cooking principles and food preparation;
interpret basic and advanced cooking principles
in the preparation of classical food dishes;
identify the origin of menu items.
Licensing/Certification Agency: American Culinary
Federation Educational Institute
Required Prerequisites: CHEF-1301, CHEF-1305 and
CHEF-2301 with a "C" or better.
Semester hours:3
Lecture hours:2
Lab hours:3
Petition required:N
Course may be repeated for credit when the topic varies:N
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