Global Cuisines


This course provides practical experience in the planning, preparation, and presentation of representative foods from a variety of world cuisines. Emphasis is placed on indigenous ingredients and customs, nutritional concerns, and cooking techniques, Upon completion, students should be able to research and execute a variety of international and domestic menus. Weekly participation in buffets, banquets, and a la carte production enhances students’ supervisory and technical skills.

  • Prerequisite:
    Take - CUL-110, CUL-140, CUL-140A, CUL-150, CUL-240, CUL-240A, and WBL-112
  • Corequisite:
Class Hours 1
Lab Hours 8
Clinic, Coop, or Shop Hours
Credit Hours 5