Course Code: 2450

Department: Other

Course Type: Culinary Arts

Course Format: Hybrid

Credits: 3

Course Description

A continuation of CUL 2150. Production will include French, Italian, Asian and other ethnic and regional cuisines. Discussion topics will include indigenous ingredients, flavors, cooking methods and techniques.
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Prerequisites
HSM-1550, CUL-1100, CUL-1150, and CUL-2150.
Program Requirement
Culinary Arts, A.A.S.,Culinary Arts Certificate