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Apr 23, 2024
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CUL 2055 - International Cuisine
3 Credits
1 Class Hour, 4 Lab Hours
An exploration of the ingredients, cooking methods, and cultural influences on various cuisines around the world. Production includes French, Italian, Asian and other ethnic and regional cuisines. Topics include indigenous ingredients, flavors, cooking methods and techniques. Prerequisite(s): CUL 1045 with a grade of “C” or higher.
Semester Availability: Fall, Summer
Not part of a Tennessee Transfer Pathway
Syllabus
Click here for course textbook information.
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