CUL 171: Foods 4

Class Program
Credits 3 Lecture Hours 1 Lab Hours 2

This course provides a study of the development of international cuisines with the emphasis on their ingredients and nontraditional cooking methods, a study of advanced Garde Manger practices and trends, including: fermentation, pickling, and charcutier, and the study and application of modern cooking techniques and food science.

Prerequisite Courses