European and Mediterranean Cuisine
This course emphasizes both the influences and ingredients that create the unique character of selected international cuisines. Students prepare, taste, serve and evaluate traditional, regional dishes of Europe, Africa, and the Mediterranean. Importance is placed on ingredients, flavor profiles, preparations and techniques representative of these cuisines. Through lectures, research, demonstrations and hands-on cooking, students are introduced to the history, menu terminology, cooking techniques, ingredients and presentations unique to Classical French Cuisine. Timing, organization, mise en place and plate presentations are stressed.