CULIN 214 - Multicultural Cuisine

2 Credits

This course introduces students to a variety of regional, national and international cuisines. Each week focuses on a specific culture’s culinary traditions and their influence on global cuisine and foodways. Students apply and develop their culinary knowledge and skills through preparation of ethnic and regional recipes in the culinary arts laboratory.

Prerequisites: CULIN 110 - Introduction to Baking and Pastry, CULIN 113 - Introduction to Food Preparation, CULIN 124 - Quantity of Food Production Lab, and HOSP 115 - Introduction to the Hospitality Industry