HIA 214◊ Ethnic Cooking-New Orleans

Secrets and characteristics of ethnic cooking are taught. Concentration is on the techniques of ethnic cuisine and the use of basic culinary art, spices and seasonings in preparation of soups, sauces, fish, poultry, meat and vegetable dishes, as well as how to apply these techniques to other food preparation. There are no prerequisites for the course, but some knowledge of basic culinary terms is expected. Some students may benefit by taking HIA 150◊ prior to this course (formerly HII). 

Credit Hours: 1.0
Lecture Hours: 1.0
Course Fee Required