FSS 2030C - Contemporary Cuisine

3 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, Continental cuisine. Lectures, demonstrations and preparations will also cover American regional cooking, farm to table, trends in the culinary industry and greenhouse procedures. Greenhouse will be used for the lab portion of this class. Alternative diet recipes to be explored. Student must successfully pass written and practical examination covering a variety of cooking techniques.

Prerequisite(s): FOS 2201