Jun 01, 2020  
2019-2020 Catalog Mid-Year Supplement 
    
2019-2020 Catalog Mid-Year Supplement

CART 146 - Regional Italian Cuisine (1)


This course is designed to deliver cooking techniques and applied training in moderate to advanced Italian cooking spanning specific regions.

Prerequisite(s): CART 115 - Safety/Sanitation in Food Serv (2) , CART 245L - Cooking Fundamentals I Lab (2) , and CART 245 - Cooking Fundamentals I Lecture (1)