CUL-203 World Cuisine

Credits: 3
Contact Hours: Lec 1 Lab 4
This course exposes the student to different ethnic cuisines by linking the past and its people with the different regions from around the world. Study of the unique ingredients used in the traditional foods and preparations will be discussed and used in lab applications. Students will apply knowledge and techniques learned to present restaurant quality dishes from each cuisine using standardized recipes with a contemporary flair. Please note: Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. Prerequisite(s): Grade of “C” or better in CUL 101, CUL 102, CUL 103, HSM 115.