CUL-3041N1 - International Cuisine
1658531
Delivery Options
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Course Description
Learn how to incorporate cooking techniques from the world’s most ancient cuisines into your wheelhouse. In this course, you will explore the components of cuisines like Mexican, French, Japanese, Mediterranean, Middle Eastern and Vietnamese.Learner Outcomes
Upon completion of this course, students will be able to:
- Use basic knife skills.
- Make food from different countries.
- Apply cooking techniques to various cuisines.
- Prepare food from various cuisines.
- Understand basic safety and sanitation.
Notes
Students will need a apron/smock, hair covering, non-slip black closed toe shoes.Loading...
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Regina Minter is the Department Chair as well as an instructor for Culinary Arts and Hospitality here at CCCC. Chef Minter manages both college-credit (degree) and non-credit (continuing education) culinary and hospitality courses. She has been employed with the college since 2012. She attended Johnson & Wales University where she obtained an A.A.S. in Culinary Arts (2005) and a Bachelors in Food Service Management (2007). She is also a Certified Proctor and Instructor for ServSafe, the nationally-recognized food and beverage safety training and certificate program administered by the U.S. National Restaurant Association.