CA 230 International Cuisine
reinforces knowledge of tools, equipment, vocabulary and theories learned in other courses along with providing the student with the exposure to cooking methods, procedures and ingredients used in international cuisines. The student explores the cooking of Europe and the Mediterranean along with Asian cuisine and cuisines of the Americas. This course is applicable toward all certificates, AAS, ALS (credit hours 3.0, lecture hours 2.0, lab hours 4.0).