HP 256 - Latin And Caribbean Cuisine

Institution:

Monroe University

Subject:

Description:

3 credits This course builds upon the fundamentals learned in Culinary I. The course will explore the history and cuisine of the Latin and Caribbean cultures. The purpose of the course is to expose students to new foods, methods of cooking and presentation and to expand their own personal cooking repertoire. PREREQUISITE: HP-150

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.monroecollege.edu

Phone Number:

(718) 933-6700

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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