An advanced culinary course that explores the authentic cuisine of Oaxaca, Mexico. History and use of indigenous ingredients, local cooking methods, techniques, and terminology related to Oaxacan cuisine through instructor-led demonstrations, hands-on cooking experience and market visits.
Course ID
53A
Department
Subject
Units
3
Requisites
ADVISE: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL) or culinary industry experience
Transfer code
CSU
Credit type
Credit/Degree Applicable
Pass/Nopass
P/NP Available
Lecture hours
Lec-17.5
Lab hours
Lab-105
Has field trips
1