This course presents the principles of traditional dishes of cuisines from around the globe. Ingredients, flavor profiles, preparations, and techniques of each cuisine will be analyzed. Students will have the opportunity to prepare, taste, and analyze dishes from each cuisine. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies.
Prerequisites
| The following courses must be taken prior to this course |
|---|
| CUL 120 - Introduction to Culinary Techniques with a minimum grade of C |
Sections
See all registration dates and
deadlines
| Term | Location | Sections |
|---|---|---|
|
2025 Spring Semester - 15 Week Sections
|
Blue Bell
|