CHRM 1150 - World Cuisine

3 Credits
This is a continuation of CHRM 1030 and CHRM 1035 Students practice and refine professional cooking skills in the context of the significant historical, cultural, and religious influences reflected in cuisines outside of the United States. Students expand their experience and palates with global ingredients, flavors, and cooking techniques.

Prerequisites: (2) CHRM 1020 and CHRM 1030 must be completed prior to taking this course.
Lec: 1 Lab: 6 Cr: 3

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