International Cuisine
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Overview
Subject area
HMGT
Catalog Number
4965
Course Title
International Cuisine
Description
Building upon the foundation of previous culinary courses, students will gain a general understanding of international cuisines by exploring traditional and indigenous ingredients, flavor components and cooking techniques. Application of classical and contemporary cooking techniques, creative menu planning, plate design, cultural research, proper sanitation techniques and nutritional analysis of menus.
Pre- or Corequisite
014289
Liberal Arts
No
Department(s)
Credits
Minimum
3
Max
3
Components
Name
Laboratory
Contact Hours
4.5
Name
Lecture
Contact Hours
1.5