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May 11, 2024
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CARM 303 International CuisineCredit 3
In this course, students are introduced to the techniques, ingredients, and spices unique to a variety of international cuisines. Students research and prepare representative regional menu items from the European and American continents. Timing, organization, mise en place, and plate presentation are stressed. The course format is a 50-minute lecture and one four-hour laboratory per week. Chef knives and uniforms are required.
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