CHEF 1445 - International Cuisine

Semester Credit Hours: 4
Lecture Hours: 2
Lab Hours: 6

A 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: CHEF 2331 with a grade of “C” or better
Course Fee: $48
Lab Fee: $112
Course Designation: Professional and Technical

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CHEF 1445 - International Cuisine