CUL 222L - Specialty Cuisines: International/American
Cooking techniques and finished dishes for American Regional Cuisines and International Cuisines providing comprehensive instruction of cuisines found throughout American regions and the world not only through recipes and techniques, but also through coverage of the history, culture, geography, religion, and locally grown ingredients that influence these various cuisines.
Prerequisites: BHM 110 Sanitation and Safety, BHM 216 Professional Cooking, CUL 200L Baking Principles, or permission of department Chair. Required skills to complete specialty cuisines.
6 Laboratory Hours
Learning Outcomes of the Course:
Upon successful completion of this course the student will be able to:
- Describe, identify, prepare, and present cuisines from select international American regional areas.
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