2014-2015 Catalog 
    Mar 25, 2023  
2014-2015 Catalog [ARCHIVED CATALOG]

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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


Click here for course textbook information.

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