CUL-130 — Cuisines & Cultures of Europe
This course emphasizes both the influences and ingredients that create the unique character of selected European cuisines. Students prepare, taste, serve, and evaluate traditional, regional dishes of Spain, Middle East, Turkey, Greece, North Africa, British Isles, Italy and France. Importance will be placed on ingredients, flavor profiles, preparations, and techniques representative of these cuisines. 1/6/0
Prerequisites: CUL111, FSM125