Description
Cuisines of the World
Students will explore foods from North America and other prominent regions of the world. Gives students the opportunity to further practice and reinforce cooking techniques and knife skills needed to produce stocks and sauces, starches, meats, and other food items. Protein fabrication and heat transfer techniques are also covered.
Details
Grading Basis
Official
Units
2
Offering
Course
CUL ARTS 10316112
Academic Group
Associate Degree
Academic Organization
Hospitality
Enrollment Requirements
Prereq: Principles of Sanitation 10316101, Food Theory 10316106 and Professional Cooking 1 10316111