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Training Course:

Mediterranean Cooking

School/Trainer:

University of Louisiana at Monroe
Monroe, Louisiana, United States

Course Format: Classroom | E-learning | Virtual Class | Online | On-site | Blended | Self-paced

Course Description:

'' Learn the style and flair of cooking from the southern tip of Europe to the Middle East and even the most western part of North Africa.
From the southern tip of Europe to the Middle East and even the most western part of North Africa, people experiment with foods that look and taste...oh , so heavenly! Be a part of this exciting hands-on course that will take your senses to a trip they always wanted to take. Plus, you get to take home the dishes prepared in class for the ultimate enjoyment only your home can provide.

Our recipes will come from such places as Turkey, Bosnia, Greece, the Middle East, and Morocco.

On the first night of class we will start our savory travel with the "heart of Mediterranean cooking" --with a recipe from Itlay - Spaghetti Bolognese----not just any spaghetti!

Stuffed grape leaves, Turkish dolmas, stuffed peppers, Humus, Moussakas, and Moroccan Couscous will be among some of the delicious items that you will "make and take" home to savor.

Supplies needed for the first night’s meal are as follows:

Spaghetti Bolognese

1 lb ground beef (or any other ground meat of your choice)

1 small yellow onion

1 green bell pepper

1 clove of garlic

3 carrots

1 small container of mushrooms

1 lb tomatoes or 1 large can of diced tomatoes or tomato juice

Salt, pepper

1 skillet

3 qt. saucepan

1 wooden spoon

1 sharp knife

1 cutting board

Any kind of pasta of your choice or rice

You may also want to bring storage containers to take your food home with you.

...''

Please go to the school's official website for training price and schedule:
http://www.ulm.edu/
http://www.ce.ulm.edu/

Phone:(318) 342-1030

School Address:

700 University Ave., Monroe, LA 71209 USA

Jobs & Resumes: Monroe
Houses & Roommates: Monroe




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Notice: The course description on this page was captured from the Internet as historical reference or submitted by visitors. It was archived statically and not updated from day to day.
 


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