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FSSĀ 2242C INTERNATIONAL AND REGIONAL FOODS 3 Credits 5 lab hours

INTERNATIONAL AND REGIONAL FOODS Prerequisites: FOS 2201, FSS 1203C, FSS 1246C, and FSS 2251 Emphasis is placed on learning to use various condiments and seasonings that are indigenous to different parts of the world in food preparation. Topics may include Far East cuisine, Middle Eastern, Mediterranean, North African cuisine, Continental cuisine. Lectures, demonstrations and preparations will also cover American regional cooking. Student must successfully pass written and practical examination covering a variety of cooking techniques. (Special Fee: $155.00)