CULA 2640 - International Cuisine

This course takes a hands-on approach to the planning, development and creation of seven known food styles from around the world. Cooking principles are thoroughly covered including sanitation, ethnic ingredients, menu planning, cooking techniques and plate presentation. Cuisines that will be covered are Indian, Asian, Mexican, Italian, Mediterranean Spanish, and French.
Prerequisites: Students must maintain a culinary grade point average of 2.5 or better to progress to the next course.
Minimum Credits: 3
Grading: Letter