CUL 1530 - Global Cuisine and Buffet Production

Credits: 4
Lecture: 0
Lab: 120

Applies skills and theories and focuses on advanced principles of food preparation and cooking techniques. This class focuses on techniques and methods used in global cuisine and buffet production. This course will focus on the advanced cooking principles, theories and application of culinary skills. Accompanies the course with the same number. This is a 120-hour lab course. Must complete with a C or better.

Prerequisite(s): CUL 1310
Corequisite(s): None