Description
Students will prepare a variety of dishes using food and products reflecting flavors and techniques of international cuisine. Student will cook and prepare specialty dishes throughout the world. This class will prepare students to cook cuisines in bulk quantities and serve the public. Students will be able to describe the differences in each region that make each type of cuisine unique and dynamic. PREREQUISITES: HCA 104 Culinary Techniques & Theory; HCA 106 Introduction to Baking & Pastries; HCA 109 Introduction to Garde Manager; HCA 128 Food Sanitation; HCA 131 Baking Theory, Pastry, and Confections; HCA 132 Intermediate Culinary Techniques & Theory; HCA 133 Catering and Banquet Production; HCA 200 American Regional Cuisine