The Cuisine 4 course is designed for senior culinary arts students and provides them with an introduction to the various cuisines from around the world, namely Greek, Mexican, Spanish, Italian, French and Asian cuisines. Particular focus will be placed upon ingredient identification, cooking styles and preparation techniques utilized in these regions. Students will also have the opportunity to prepare numerous recipes of traditional foods using indigenous ingredients.

Temps présentiel : 26.25 heures

Charge de travail étudiant : 48.75 heures

Méthode(s) d'évaluation : Examen final, Participation et assiduité