Course: European and Fusion Cooking

Catalog Number: 10316135

Credits: 3.00

Class #Class DatesClass Day(s)Class TimeModeLocation
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PREREQUISITE: 10316125 Culinary Practicum 3

Description: ......builds on previous semesters and applies skills and methods to production, seasoning, cooking techniques, plate presentation and speed while exploring Central and Eastern Europe, Mediterranean, and Italian cuisine's, along with cuisine's of the Orient, the Pacific Rim, Latin America, Mexico, India, Caribbean Islands, and Sub-Saharian Africa. Student creativity is emphasized along with all ACF standards of professionalism. Safety, sanitation, and cost control concepts are applied.