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  • CAI-217 : Advanced Kitchen - International

    Academic Level:
    Undergraduate
    Department:
    Culinary Arts
    Subject:
    Culinary Arts
    Corequisites:
    None
    Credits:
    2
    Students will become familiar with the characteristics of various national cuisines, as well as the global interaction of cooking techniques, equipment and ingredients affecting the modern professional kitchen. Students will prepare a variety of international soups, sauces, vegetables, starches and entrees from various regions around the world, as well as gaining an understanding of dietary guidelines and dining habits of numerous regions of the world.