CHEF 1345 (NT) - International Cuisine

Semester Credit Hour(s): 3 Lecture Hour(s) Each Week: 2 Lab Hour(s) Each Week: 4

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 world.
Prerequisite(s): Culinary Arts Certificate
Fees: Course fee: $50; High Demand Program fee: $10 per credit hour When Offered: F Coordinating Board Approval Number: CIP: 12.0503.