Global Cuisine & Connections


Study and application of cuisines, techniques and ingredients with a global perspective. Identifying flavor profiles and methods of specific geographic regions, preparation of foods with connection and interpretation for contemporary restaurant service. Advanced production planning, analysis of processes and synthesis of culinary theory. (formerly FHD415) As needed.

3 Credits: 1 Lecture, 6 Lab

ENL111 and FHD125 and FHD212 and FHD269