HIA 213 Ethnic Cooking-Mexican ◊
Secrets and characteristics of ethnic cooking are reviewed in this course. 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. Knowledge of basic culinary terms is expected. Some students may benefit by taking HIA 150◊ prior to this class. (Fall 2015) (formerly HII) (course fee required)
Last Updated
5/19/2020 12:10:44 AM
Laboratory
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