FSS 2242C International and Regional Foods

Students learn the use of various condiments and seasonings that are indigenous to different parts of the world in food preparation.  Topics may include Far East cuisine, South American, Middle Eastern, Mediterranean, North African cuisine, and Continental cuisine.  Lectures, demonstrations and preparations will also cover American regional cooking.

3 credits

Prerequisites

FOS 2201, FSS 1203C, FSS 2206C, all with grade of 'C' or higher

Course Fee

Lab fee $1,000.