Jan 24, 2021  
2018-2019 Catalog 
    
2018-2019 Catalog [ARCHIVED CATALOG]

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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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