COOK 106 - Herbs and Spices

Course Description
Few things can complement and add nuance to a dish like the perfect amount of the right herb or spice at just the right time. In this course you’ll learn how to identify a variety of fresh/ dry herbs and spices while discovering the best ways to accentuate your favourite recipes. Reclaim your spice cupboard and explore the cornucopia of flavour possibilities through dishes like Moroccan lentil soup, Thai curried chicken and vegetable samosas.

0 Credits:

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Domestic Fee
90
International Fee
90
Registration Statement
To view course dates and times choose the Non-Credit 2019-2020 term.