CUL 244 - International and American Cuisine

Credits: 6
Lecture Contact Hours: 2
Lab Contact Hours: 7
Description: Students will learn the culture, history and terminology of various American regional and international cuisines. In addition, they will study traditional and contemporary cooking techniques. Students will prepare à la carte service entrées, salads, appetizers, soups and desserts based on industry trends as well as preparing buffet presentations. The menu items will be offered to the public and served in the American Harvest Restaurant.

Prerequisites: CUL 124. CUL 125. CUL 128. CUL 142. CUL 143. CUL 144.
Corequisites: CUL 215. CUL 227.
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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Students who already have this knowledge or certification may qualify for prior learning credit. https://www.schoolcraft.edu/student-records/prior-learning-credits

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