HOS314 Tour of Peninsular & Western Europe: Portugal, Spain & French Cooking
A study of the culinary history that spawned the unique dishes and techniques of Portugal, Spain and France. After a quick review of culinary history you will prepare regional dishes and use techniques from the area — from paella making, to bacalao, to the French techniques that have influenced the entire world. Learn to prepare well-known peninsular and western European dishes and understand the similarities and differences among the cuisines.Download a map with instructions to the U Building classrooms (PDF, 773 kb)
Hours: 12.00
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Section B - Mar 29 to Apr 5, 2010 Mon & Wed, 6:00 pm - 10:00 pm Please enter E-Mail addresses for students. GST applicable Fee: $285 |
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Enrollment Opens: Jun 1, 2010 |
Section A - Oct 18 to 25, 2010 Mon & Wed, 6:00 pm - 10:00 pm Material fee of $50 plus GST due at time of registration. Fee: $240 |
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Enrollment Opens: Jun 1, 2010 |
Section B - Mar 21 to 28, 2011 Mon & Wed, 6:00 pm - 10:00 pm Material fee of $50 plus GST due at time of registration. Fee: $240 |