CUL220 - French and Italian Kitchen
Credit Hours: 3.0
Students will learn the products, tools, techniques, trends and aesthetics of preparing French and Italian cuisines. This course explores the distinctive features of each of France's major provincial cuisines and the impact of history, geography and economics on the regional foods of Italy. Weekly menus feature both savory and sweet courses.
This course is not offered during the Spring 2021 semester.
This course is not offered during the Summer 2018 semester.
This course is not offered during the Fall 2018 semester.