CULN 224 : Asian/Continental Cuisine
In this course students expand upon fundamental cooking skills and techniques and study regional cuisines. Students learn about traditional food ingredients and their uses, flavorings, regional cooking methods, and general characteristics of various cuisines. Emphasis is placed upon technique, speed, timing, plate presentation, organization and teamwork.
Class Details
Credits: 5
Prerequisites:
CULN 125 with a grade of C or better
and
CULN 150 with a grade of C or better or concurrent enrollment
or
Instructor consent
Program: Culinary Arts
Courses: Culinary (CULN)