CUL 108  Specialty Cuisines

3 Units (Degree Applicable)
Lecture: 36   Lab: 54
Prerequisite: HRM 52

techniques needed to address special diets while providing culinary inspiration with an emphasis on healthful, appropriate and modern professional cooking skills and ingredients. Nutrition information, healthy ingredients, and substitutions are covered. Exploring the wide range of dietary challenges of which chefs should be conscious, including celiac disease, diabetes, vegan and vegetarian diets, food allergies, and more.
Course Schedule

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