2 courses with the subject HCIC, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
HCIC 200International Cuisines 1 –2.0
In this course you will explore the fundamentals of pasta and noodles. Using your growing command of techniques and culinary skills, you will prepare fresh pasta sauces, and seasonally inspired pasta fillings. The panoply of international flavors and techniques exert a tremendous influence on culinary arts around the world. Understanding how to use the herbs, spices, ingredients and methods that characterize these cuisines is a necessity in today’s global food scene. Centering on flavor profiles and specific techniques, this course acquaints students with the essential flavors from Europe, the Middle-East, and the Americas.
24 In this course you will continue exploring world cuisines, including regional menus from China, India, Japan and Southeast Asia. This course explores Ayurvedic and Macrobiotic cooking, along with principles of mindful eating. You will learn menu planning and recipe development, recipe testing, and prepare healthy spa cuisine menus using seasonal ingredients.
