HP 256 - Latin And Caribbean Cuisine

Institution:

Monroe College-New Rochelle

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:

Phone Number:

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Unaccounted for code

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