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Oct 23, 2026
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CUL 245 - Contemporary Cuisines
Lecture: 1
Lab: 8
Credits: 5
State Prerequisites: Take All: CUL 110 and CUL 140
This course introduces students to current culinary trends which include a variety of preparation methods. Topics include current and developing trends such as adaptation of native/regional ingredients and preparation methods into contemporary cuisines. Upon completion, students should be able to demonstrate knowledge of a variety of contemporary cuisines.
State Course Code S22810
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