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CULA 335 Fundamentals of Indian Cuisine 3.0 Credits

This course introduces students to the diverse cooking and cultures of India. Explores India's unique cooking methods and the varied use of herbs, spices, and condiments.

College/Department: Center for Food Hospitality Management
Repeat Status: Not repeatable for credit
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [Min Grade: D]

Culinary Arts & Science

http://catalog.drexel.edu/undergraduate/centerforfoodandhospitalitymanagement/culinaryartsandscience/

...4 CULA 316 Butchery Laboratory 2.0 CULA...0 Term 9 HRM 335 Beverage Management 3...

Hospitality Management

http://catalog.drexel.edu/undergraduate/centerforfoodandhospitalitymanagement/hospitalitymanagement/

...courses or courses from CULA or SMT. Sample...Microeconomics 4.0 HRM 335 Beverage Management 3...

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