Hands-on food preparation focusing on the cuisine of multiple cultures. Topics covered: food in relation to historical, geographical, and social customs; principles of international food preparation and evaluation of specialized equipment
Course ID
247
Department
Subject
Units
2
Transfer code
UC/CSU
Credit type
Credit/Degree Applicable
Pass/Nopass
P/NP Available
Lecture hours
Lec-17.5
Lab hours
Lab-52.5
Has field trips
0