FSS2241L International and Regional Cuisine -

4 Credit Hours

(Spring)

Students will learn quantity food production by preparing multi-course ethnic meals typical of several cultures during the semester to live guests.

Prerequisite(s): FOS 2201 (Sanitation and Safety Management), FSS 1202L (Food Production I) with a C or Better, FSS 1221L (Food Production II) with a C or Better