CAHS 206 Ethnic Cuisines (3)
Lec-3, field trips
Credit, Degree Applicable
P/NP Available
PREREQ.: ESL 150 or ENGL 92 or placement in ESL 160 or ENGL 93
Advise: CAHS 10 and 20 or industry experience
An advanced culinary course that familiarizes the student with one or more major cuisines of Asia, the Mediterranean, and Latin American; will explore history of basic ingredients, cooking methods, terminology of cuisine.
Intended for CAHS degree-candidate students and culinary professionals.