—INTERNATIONAL CUISINE

CUT 2424

This course is a study of cuisines of the world. Emphasis is on use of authentic ingredients, methods, and terminology. (4 sch: 2 hr. lecture, 4 hr. lab) Prerequisites: Culinary Principles II (CUT 1124), Principles of Baking (CUT 1134), and Garde Manger (CUT 1513), or by permission of instructor.