College Catalog
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Historical Culinary Perspectives
FHD206
Introduction to the history of food and cuisine in states/countries outside the mainland United States. Emphasis on skills developed in the preparation and evaluation of traditional dishes and their cooking methods. Practice in plating food for service in an a la carte restaurant setting is included. Use of regional spices and herbs and regional ingredients is emphasized. 2 Credits (1 Lecture - 3 Lab) Spring Only.