CLR 228 - International Cuisine Credits: 3 2 Lecture Hours 2 Lab Hours Prerequisites: CLR-202 and CLR-220 This course emphasizes both the influences and ingredients that create the unique character of selected world cuisines. Working in groups, students prepare, taste, plate and assess traditional dishes from around the world. The significance of ingredients, flavor profiles, preparations and cooking techniques representative of these cuisines are highlighted. Program knife kit and uniform are required for this course.
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