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.
Lab Required: Yes

Prerequisite(s): RSTO 1325
Prerequisite/Concurrent Enrollment: CHEF 1310 and CHEF 2331, both 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: Workforce