HIA 209 Ethnic Cooking-Mediterranean
Secrets and characteristics of ethnic cooking are taught, concentrating on the techniques of ethnic cuisine and the use of basic culinary art spices, seasoning in preparation of soups, sauces, fish, poultry, meat and vegetable dishes, as well as how to apply these techniques to other food preparation. Some knowledge of basic culinary terms is expected. Some may benefit by taking HIA 150 prior to this class. (Formerly HII) (Fall 2015)
Last Updated
8/15/2017 10:36:32 AM
Lecture
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