2021-2022 Catalog and Student Handbook 
    
    Mar 28, 2024  
2021-2022 Catalog and Student Handbook [ARCHIVED CATALOG]

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

Prerequisite: CUL 110  and CUL 200 ; and FAB 102  



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