CUL 2055 - International Cuisine

3 Credits
1 Class Hour, 4 Lab Hours

A continuation of CUL 2050. Production will include French, Italian, Asian and other ethnic and regional cuisines. Discussion topics will include indigenous ingredients, flavors, cooking methods and techniques. Prerequisite(s): CUL 1045

Semester Availability: Fall, Summer

Not part of a Tennessee Transfer Pathway

Syllabus

Click here for course textbook information.