May 24, 2019  
2018-2019 Undergraduate and Graduate Catalog 
    
2018-2019 Undergraduate and Graduate Catalog
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Cuisines of the Mediterranean (CULP-310)

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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