CULAR 219 - World Cuisines: Mediterranean
- Recent Professors
- Janine A. Ruozi
- Recent Semesters
- Spring 2027
- Class Size
- Not published
- Difficulty
- 4.0Lightout of 10
- Credits
- 3
- Prerequisite
- CULAR 20 and CULAR 90 .
- Spring 2027 Sections
- View Spring 2027 sections of CULAR 219
- Transfers To
- Not transferable
- Description
- This course emphasizes the influences and ingredients that create the unique character of Mediterranean cuisine. Students prepare, taste, serve, and evaluate traditional, regional dishes of countries in the Mediterranean region. Ingredients, flavor profiles, and techniques representative of these cuisines will be stressed. Note: Proof of TB clearance is required on the first day of class.
- Usually Held
- Fri 8:30am–12:45pm