CUL 230 Global Cuisines

Lecture: 1 Lab: 8 Clinic: 0 Credits: 5

This course provides practical experience in the planning, preparation, and presentation of representative foods from a variety of world cuisines. Emphasis is placed on indigenous ingredients and customs, nutritional concerns, and cooking techniques. Upon completion, students should be able to research and execute a variety of international and domestic menus. Pre-requisite(s): C or better in CUL 110, CUL 140, and CUL 240. Co-requisite(s): CUL 160 and CUL 270.

Course is offered in Fall.