CHEF 1345 - International Cuisine

Semester Hours: 3 Lecture Hours: 2 Laboratory Hours: 3
The 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. Explain the impact of global cuisines in the development of classical cooking principles and food preparation; interpret basic and advanced cooking principles in the preparation of classical food dishes; identify the origin of menu items. Licensing/Certification Agency: American Culinary Federation Educational Institute.
Required Prerequisite(s): CHEF 1301, CHEF 1305, and CHEF 2301 with a “C” or better

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