2019-2020 Catalog 
    Jan 27, 2022  
2019-2020 Catalog [ARCHIVED CATALOG]


2 Units 1 hour lecture 3 hours lab
Prerequisite: FN 171  or FN 210  or current ServSafe Certification
The cuisines and cultures of the following Mediterranean countries are included in our course study: Spain, France, Italy, Morocco, Egypt, Greece, and Turkey. Prepare, taste, serve and evaluate traditional regional dishes of the Mediterranean. Laboratory experiences will emphasize flavor profile and preparation techniques that represent each Mediterranean region. The course cultivates an understanding and appreciation of diverse world cultures and their approach to food. Included will be appetizers, soups, salads, main dishes, meats, sauces, dressings, and desserts appropriate to each region. Emphasis is on developing professional skills and techniques applicable to the commercial food industry.