RST 335BVT: European Cooking

Catalog

Prerequisite(s): HLDR 1000 OR RST 1000 OR RST 1200 OR RST 2200 with a D- or higher In this course, students explore the culinary history, traditional cooking methods, indigenous ingredients, and role European cuisines play as part of global food culture. Students will prepare meals using authentic ingredients and tools for preparation and service. Students will learn about food traditions, taboos and dining etiquette as practiced by various European cultures.