HIA 207 Ethnic Cooking-French
Secrets and characteristics of ethnic cooking are taught. Concentration is on the techniques of ethnic cuisine and the use of basic culinary art spices and seasoning in preparation of soups, sauces, fish, poultry, meat and vegetable dishes, as well as how to apply these techniques to other food preparation. There are no prerequisites for the course, but some knowledge of basic culinary terms is expected. Some students benefit by taking HIA 150 prior to this class. (formerly HII)
Last Updated
8/15/2017 10:36:31 AM
Lecture
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