Recent SemestersFall 2026Class SizeNot publishedCredits3PrerequisiteHM 315 with a grade of "C" or better; AND HM 310 (Sanitation, Safety, and Equipment) with a grade of "C" or better OR a CA Foodhandler's Card. Transfers ToNot transferableDescriptionThis course provides an in-depth look at the ingredients and culinary techniques used in preparing foods from the Mediterranean including France, Italy, Sicily, Greece, Spain, and North Africa, and regional focuses within these areas. The laboratory component includes skills development, production, and the use of equipment specific to the preparation of Mediterranean foods.Usually HeldMon Wed 5:00pm–7:05pm, Mon Wed 7:15pm–10:25pm 