CUL 245 - Contemporary Cuisines

Class: 1 Lab: 8 Clinical: 0 Work: 0 Credits: 5

Prerequisites: Take All: CUL-110 and CUL-140
This course introduces students to current culinary trends which include a variety of preparation methods. Topics include current and developing trends such as adaptation of native/regional ingredients and preparation methods into contemporary cuisines. Upon completion, students should be able to demonstrate knowledge of a variety of contemporary cuisines. (S22810)