This course covers the basic influences, ingredients, utensils and cooking techniques of various regions of Italy and her cuisine. Students will identify historical influences that have played an important part in shaping the food and culture of the country.
CUL 188 Italian Regional Cuisine
Lec: 2.0 Lab: 3.0 Credit: 3.0
Course Offered
Spring
Letter GradeGrade Type
Division
Culinary Institute of Charleston