Sep 15, 2019  
2019-2020 Undergraduate and Graduate Academic Catalog 
    
2019-2020 Undergraduate and Graduate Academic Catalog
[Add to Portfolio]

Cuisines and Cultures of the Mediterranean (CULP-311)

3.0 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. The course develops an expanded understanding and appreciation of why and how people from diverse world cultures with varying backgrounds approach food and beverages differently. Prerequisite(s): Culinary Practical Examination I (Cooking and Written, CULS-151 and CULS-152).



[Add to Portfolio]