CULIN 214 - Multicultural Cuisine (Lecture and Lab)

2 credits

This multicultural foods course provides an introduction to a variety of regional, national and international cuisines. Each week, coursework focuses on a specific culture’s cuisine and its influence on global cuisine and foodways. Production of ethnic and regional recipes allow for the practical application and development of knowledge and skills in the culinary arts laboratory.

Prerequisites: CULIN 111 - Principles of Food Preparation (Lecture), CULIN 112 - Principles of Food Preparation (Lab) and HOSP 115 - Introduction to the Hospitality Industry