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Apr 25, 2024
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2019-2020 Catalog [ARCHIVED CATALOG]
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FN 227 MEDITERRANEAN CUISINE 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. NR
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