CHEF 1445 International Cuisine
Course Information
Course Description
CHEF 1445. INTERNATIONAL CUISINE (3-3-4) A study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world. Prerequisites: CHEF 1301, 1305, 1310; PSTR 1301; RSTO 2405. Assessment Levels: R2, E2, M1. 12.0503
Prerequisite(s)
Prerequisites:
CHEF 1301, 1305, 1310;
PSTR 1301;
RSTO 2405. Must have Level 2 in Reading and English and Level 1 in Math.