Mar 29, 2024  
2020-2021 Updated Catalog through 2/22/2021 
    
2020-2021 Updated Catalog through 2/22/2021 [ARCHIVED CATALOG]

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FSS 2242L - International and Regional Cuisine


4 Credit Hours
(Spring)

Emphasis is placed 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 cuisine, Middle Eastern, Mediterranean, North African cuisine, and continental cuisine. Lectures, demonstrations and preparations will also cover American regional cooking. Student must successfully pass written and practical examination covering a variety of cooking techniques. 

Prerequisite(s): FOS 2201 FSS 1202L  with a grade of “C” or better, and FSS 1221L  with a grade of “C” or better.



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