FN 140 WORLD CUISINES

2 Units 1 hour lecture 3 hours lab
Transfers: CSU
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Prepare, taste, serve and evaluate traditional, regional dishes from around the globe. This course focuses on cuisine and culture from around the world emphasizing regional, ethnic, cultural, religious, historical, and social influences on food patterns and cuisines. Laboratory experience with foods from many cultures will be stressed as well as professional and commercial applications.
Grading Method: GR - Letter Grade or Pass/No Pass
NR