Transfers ToNot transferableDescriptionThis course will introduce students to cuisines found throughout the world. Culinary history and general characteristics that have influenced the development of each region's cuisine will be studied. This includes the geography, climate, religion and trade that have played a role in the development of distinct international cuisines. Specific areas of instruction will include the identification of ingredients and equipment related to each region or cuisine.Usually HeldWed 7:30am–9:20am, Wed 9:30am–12:20pm 