CUL 226 International Cuisine

6 CR

This course provides students with practical experience in the preparation and service of foods from international countries. Emphasis is placed on eating habits, ethic influences, indigenous foods and customs, cooking methods used, traditional equipment and each region’s overall influence on today’s restaurant market. Weekly participation in theme buffet productions enhances student’s technical skills.
Prerequisite(s): CUL 211, CUL 218, and CUL 222, all with a C- or higher.
Completion Of or Concurrent Enrollment In: CUL 220, CUL 224 and CUL 228 all with a C- or higher or concurrent enrollment in CUL 220, CUL 224 and CUL 228.