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CES-2746Mexican Cuisine From Border to Border: Hands-On
Course Description
Just as each state of the United States has their own flavors and distinctive cuisine, so too does Mexico. Explore the colorful roots of Mexican cuisine by region, from the northern part of Mexico to the southwest, and central regions. Start your culinary journey with an appetizing warm soup, followed by a delicious baked casserole, and a sweet, coffee dessert. Wear a white chef jacket, dark pants and comfortable, closed-toe shoes. Bring a tool kit with the following: a paring and chef's knife, peeler, and measuring spoons. Prerequisite: CES 2187 Cooking 101 or instructor's approval.
Course Schedule
Winter - 2025
| Course | Section | Course Title | Meeting Info | Meeting Dates | Instructors | Fee/Senior Cost Fee | CEUs | Status |
|---|---|---|---|---|---|---|---|---|
| CES-2746 | 911028 | Mexican Cuisine From Border to Border: Hands-On | 03/07/2025 LEC Friday 06:00 PM-09:00 PM, Room VT 620. 1 Week | 03/07/25 - 03/07/25 | A. Perez | $129.00/ SA$103.20 | 0.30 | Open |
| Description | Details |
|---|---|
| Course: | CES-2746 |
| Section: | 911028 |
| Course Title: | Mexican Cuisine From Border to Border: Hands-On |
| Meeting Info: | 03/07/2025 LEC Friday 06:00 PM-09:00 PM, Room VT 620. 1 Week |
| Meeting Dates: | 03/07/25 - 03/07/25 |
| Instructors: | A. Perez |
| Fee/Senior Cost Fee: | $129.00/ SA$103.20 |
| CEUS: | 0.30 |
| Status: | Open |
Key:
** book required
* book and USB required
+ USB required
< required for Certificate of Photography