CHRM 1035 American Cuisine

2.0 - 6.0 - 4.0

Prerequisite

(2) CHRM 1020 and CHRM 1030 - must be completed prior to taking this course.

Course Description

This course is a continuation of CHRM 1030 Introduction to Professional Cooking. Students practice and refine professional cooking skills in the context of the significant historical, cultural, and immigrant influences reflected in modern American cuisine. (Formerly Culinary Foundations 2: Cuisines)