CUL220 - French and Italian Kitchen - Section 20
Spring 2018
Instructor: Medina-Romero, Amanda J
Spring 2018
Instructor: Medina-Romero, Amanda J
Credit Hours: 3.0 | Theory Hours: | Lab Hours:
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.
| Course Number: | CUL220 |
|---|---|
| Section: | 20 |
| Days: | --T---- |
| Class Begins: | 01/16/18 |
| Class Ends: | 05/11/18 |
| Times: | 8:00AM - 11:50AM |
| Campus: | Off Site |
| Building: | OFFS |
| Room: | BAKE |
| Instructor: | Medina-Romero, Amanda J |
| Registered/Maximum: | 10/12 |
| Remark: |