CUL 230 - Global Cuisines

Credits: 5
Class: 1 Lab: 8

Prerequisite(s): State, Take All: CUL 110 and CUL 140
Corequisite(s): Local, CUL 230A

This course provides practical experience in the planning, preparation, and presentation of representative foods from a variety of world cuisines. Emphasis is placed on indigenous ingredients and customs, nutritional concerns, and cooking techniques. Upon completion, students should be able to research and execute a variety of international and domestic menus.