Jun 21, 2018  
2017-2018 Academic Catalog 
    
2017-2018 Academic Catalog [ARCHIVED]

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Cuisines of the Mediterranean (CULA-262)

2.0 credits
Prepare, taste, serve, and evaluate traditional, regional dishes of Europe and the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from Spain, France, Italy, Morocco, Tunisia, Greece, and Egypt. Prerequisite(s): High-Volume Production Cookery (CULP-130).



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