2021-2022 Undergraduate Catalog 
    
    May 30, 2026  
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2021-2022 Undergraduate Catalog [ARCHIVED CATALOG]

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CARM 303 International Cuisine

Credit 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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