Cooking with Chiles in Southwestern Cuisine

Description:

We'll explore the history of Southwest Cuisine which is a collaboration of foods and cooking methods from the Native American, Spanish and American cultures. We'll learn the role of both fresh and dried chiles in Southwestern cuisine and then we'll apply what we've learned to some traditional and modern Southwestern dishes.


Course Section
Course: CECA 349-00
Term: 17-18
Section Number: 1
Schedule Number: 1296
Instructor(s): Robert Stritzinger
Location: Applied Technology Center, 151 Fountain St SE : KITCHEN 111
Dates: Nov. 6, 2017 (Mon., 5:30 - 8:30 p.m.)
Units: Non-Credit
  Seats Remaining: 12
Required Fees:
       Registration $79.00

Sponsored by           
       


Grand Rapids Community College
www.grcc.edu/cooks