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 Mediterranean countries, including 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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR