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 regions overall influence on today’s restaurant market. Weekly participation in theme buffet productions enhances student’s technical skills.
Prerequisite(s): All first-year Culinary Arts program classes and CUL 218 with a C- or better.
Corequisite(s): CUL 228.