Apr 19, 2024  
2012-2013 Catalog 
    
Catalog Navigation
  Catalog Home
  Academic Calendar
  About NTCC
  General Information
  NTCC Policies & Procedures
  Admission
  Registration
  Tuition & Fees
  Financial Aid
  Student Services
  Outreach Services
  Instructional Program Information
  Programs of Study
  Programs of Study by Degree Type
  Course Descriptions
  Maps and Directions
  My Portfolio
HELP
2012-2013 Catalog [ARCHIVED CATALOG]

Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)

CHEF 1345 - International Cuisine

3 credit hours.
Lecture/Lab/Clinical: Two hours lecture and two hours of lab each week.
Prerequisite: CHEF 2332 , CHEF 1205 .

The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world.

Note: Additional course fee(s) required.


Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)