CULA 263 — International Cuisine
This is a course in à la carte preparation and service with a theme of International Cuisine utilizing meat, fish, poultry, soups, sauces and gravies, as well as lab preparation of foods served in the Culinary Arts Dining Room. Students are required to be in uniform and to have culinary tool kit with them at every class. Prerequisite(s): CULA-102, CULA-110, CULA-120, CULA- 130 and CULA-140 Corequisite(s): none