CULN 113 - International Cuisine

Institution:

Bucks County Community College

Subject:

Description:

This kitchen lab course covers traditional and contemporary food preparation procedures for international and ethnic-specific cuisines. Students develop an understanding of global culinary cultures and international ingredients, flavor profiles and food sources.

Credits:

4.00

Credit Hours:

Prerequisites:

CULN110 (C or better) or Permission of the Department of Business + Innovation

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.bucks.edu/

Phone Number:

(215) 968-8000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.