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Course Description Building upon the foundation of previous culin… See More

Course Description Building upon the foundation of previous culinary courses, students will gain a general understanding of international cuisines by exploring traditional and indigenous ingredients, flavor components and cooking techniques. Application of classical and contemporary cooking techniques, creative menu planning, plate design, cultural research, proper sanitation techniques and nutritional analysis of menus.

English 2001 / 1240, with Professor Rebecca Devers

English 2001 / 1240, with Professor Rebecca Devers