Last Updated 2/9/2012 1:18 AM
This course will introduce ingredients and cooking techniques of Mexico
and the US Southwest. Use of fresh and dried chiles, spice blends, and
fresh produce common to these areas will be used with modern cooking
techniques.

Units	0 unit
Hours
Length	17 weeks
Graded	Credit course taken for credit/no credit only
Classification	Liberal arts " sciences education courses
Version	01

Scheduled Sections