CUL 220 - International Cuisine

Credits: 4

Description
Study of international foods with an emphasis on authentic ingredients and their proper usage. Participation in restaurant operations is included in this class.

Student Learning Outcomes

Identify authentic ingredients specific to a particular cuisine.
Demonstrate proper cooking procedures using authentic ingredients, equipment, and techniques.
Develop a menu using authentic ingredients.
Organize a portfolio notebook, complete with table of contents, lecture materials, menus, and recipes.

Prerequisite: CUL 110 and CUL 200 ; and FAB 102
Corequisite: None

Graded: Letter Grade