Course Description
International Cuisine
(3-2-3).The 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
Required Prerequisites: CHEF-1301 and CHEF-1205
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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