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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR