CHEF 1345 - International Cuisine

Credits: 3
The study of classical cooking skills associated with the preparation and service of international and ethnic cuisine’s. Topics include similarities between food production systems used in the United States and other regions of the world. Professional chef uniform and kitchen tools required.
Prerequisite/Concurrent Enrollment CHEF 2331 with a grade of “C” or better.

Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

Type of Course WECM