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    • CAI-217 : Advanced Kitchen - International

      Academic Level:
      Undergraduate
      Department:
      Culinary Arts
      Subject:
      Culinary Arts
      Corequisites:
      None
      Credits:
      2
      Students will become familiar with the characteristics of various national cuisines, as well as the global interaction of cooking techniques, equipment and ingredients affecting the modern professional kitchen. Students will prepare a variety of international soups, sauces, vegetables, starches and entrees from various regions around the world, as well as gaining an understanding of dietary guidelines and dining habits of numerous regions of the world.