REGIONAL AND SEASONAL PUERTO RICAN AND CARIBBEAN CUISINE

Catalog description

Course based on historical data on regional gastronomic customs for the design of typical menus and the preparation of dishes from Puerto Rico and the Caribbean. Major emphasis will be given to the understanding of Puerto Rican regional cuisine. Other topics to address will be the classic and contemporary components of Caribbean cuisine. Skills such as vocabulary, critical thinking, nutrition, sustainability, hygiene and sanitation will be an essential part of the course. Students will also be encouraged to use quantitative reasoning while maintaining good communication, ethical and diversity standards and use the internet as a research tool.