CA 293 - Advanced Cooking Theories 2

8 Credit(s)

Contemporary and advanced food preparation, emphasizing international cuisine. Students practice and serve traditional dishes from many countries to the public in the student-run dining room, rotating through restaurant and kitchen positions, developing, planning and serving an International-themed dinner menu.

Prerequisite: CA 292 .
Learning Outcomes
Upon successful completion of this course, the student should be able to:

1. Explore current international cuisine through lecture and hands-on lab activities. 

2. Further develop students' understanding and skills, achieved by employing advanced culinary principles and techniques using a variety of recipes and methods to prepare appetizers, entrées, vegetables, and desserts from different countries of the world.