CLA 231 Food Production III
Students will acquire knowledge of cuisines both regionally in the United States and around the world. Each country/region covered will describe food customs, common ingredients and culinary specialties from that area. Students will learn the basis for diverse food preferences around the globe, discuss how the cuisines of other cultures have been encultured into American cuisine and apply their knowledge of international cuisine into recipe development. R, 12 (2 lecture hours and 2 laboratory hours) Note: In addition to tuition this course requires an additional variable tuition rate.
Prerequisite/Corequisite
CLA 132 - must be taken either prior to or at the same time as this course