CHEF 2225 - Mediterranean Cuisine

Credits: 2

This course aims to provide the students with practical and theoretical knowledge about basic Mediterranean cuisine, food preparation and food presentation. It also provides the opportunity to apply the theoretical knowledge into practices commonly found in an operational environment.

Prerequisite: CHEF 1300 and CHEF 1110 w/ C grade or better or valid ServSafe Certificate
Semester: Spring
Estimated Course Fee: Additional Course Fee Required

Click here for searchable class schedule