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FCE0006
CULINARY ARTS 2  - REGIONAL & INTERNATIONAL FOODS
Credit 1.00
Open to grades 10-12 Prerequisite: Introduction to Foods

See how history, geography, and culture play a role in the food we eat. This lab intensive course explores the regional cuisines of the United States as well as international cuisines from Asia to Europe to Latin America.  We look at who developed the cuisine, indigenous ingredients, cultural customs and traditions as well as how history has played a part in what we eat.