CUISINES AND CULTURES OF THE MEDITERRANEAN

Catalog description

Prepare, taste, serve, and evaluate traditional, regional dishes of the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from Greece, Turkey, Syria, Lebanon, Israel, Egypt, Algeria, and Morocco. The course develops an expanded understanding and appreciation of why and how people from diverse world cultures with varying backgrounds approach food and beverages differently. Students will study, participate, and engage in critical-thinking topics relevant to operating appropriate food service areas, including prioritization, execution, and work habits in a professional food service format. Students are required to follow Culinary dress code.