Catalog Number
10316134
Credits
2.00
Description

In this course, students will build upon their culinary skills learned in previous course by learning about the culture, ingredients, and culinary history of various regions of the world outside the United States. The course will include Asian, European, Latin, and African cuisines. Prerequisites: Introduction to Food Production 10316125, Introduction to Foodservice 10316128, and Sanitation for Food Service Operations 10316112

Requirements
012545

Prerequisites: Introduction to Food Production 10316125, Introduction to Foodservice 10316128, and Sanitation for Food Service Operations 10316112

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