CHEF 1445 International Cuisine
Course Information
Course Description
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.
Prerequisite(s)
CHEF 1301, CHEF 1305, CHEF 1310, PSTR 1301, and RSTO 2405
Assessment Levels
R2, E2, M1