2019-2020 Catalog 
    
    Oct 24, 2020  
2019-2020 Catalog [ARCHIVED CATALOG]

FN 235 EUROPEAN REGIONAL FOODS TOUR


2 Units 1 hour lecture 3 hours lab
A culinary lecture and lab tour of European regional cuisine. Hands on cooking experience, demonstration and tours of regional artisan factories that produce regional goods. Students will gain practical hands-on experience in the techniques, preparation and presentation of the region. Thematic emphasis and course content will vary depending on location. This class is off-campus and will require travel abroad, on specific dates.
NR