Publication Date
2025
Course Name
Introductory To Multicultural Food Preparation
Abstract
An overview of basic food preparation techniques in selected categories of culturally rich diverse foods with an emphasis on vegetables and fruits, plant foods, meats, poultry, proteins and meals to be discussed and prepared in lab. A correlation to the cultural background of each dish prepared will be interpreted.
Recommended Citation
Hospitalitty & Tourism Department, "HTR100" (2025). Curriculum Proposals. 1216.
https://digitalcommons.buffalostate.edu/curprop/1216
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