CHEF 1345 - International Cuisine

Institution:

Tarrant County College District

Subject:

Description:

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. Licensure/Certification Agency: American Culinary Federation Educational Institute Prerequisites: CHEF 1301 Basic Food Preparation, CHEF 1305 Sanitation and Safety

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.tccd.edu

Phone Number:

(817) 515-5100

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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