Catalog 2013-2014

FSS 2242C International and Regional Foods

This course places emphasis on learning to use various condiments and seasonings that are indigenous to different parts of the world in food preparation. Topics may include Far East, Middle Eastern, Mediterranean, North African, Continental, and American cuisine. Lab fee $1,000. Lab fee $18.
3 credits

Prerequisites

FSS 1246C, FSS 2204C