Course Description
In this hands-on lab course, students will explore the use of specific ingredients and/or preparations and how they apply to cultures around the globe. Students will learn cultural similarities and differences related to the use of herbs, spices, flavouring ingredients and traditional food preparations. Safe food handling, proper culinary techniques, true-to-culture ideals and a healthy respect for the diversity of world cuisine will be discussed and practiced.
Additional Information
15944
Course Hours
42
Section
F01
Secondary Course Name
TFJ4C
Instructional Location
Kenner C.V.I.
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