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Information for lesson "Cuisines of Europe & the Mediterranean"
Description: Prepare, taste, serve, and evaluate traditional regional dishes of Europe and the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from Spain, France, Germany, Morocco, Tunisia, Greece, and Egypt.
Resources: Open Courseware from Adam Smith College, Georgia Organics, The Chef's Academy, MIT, Atlantic Cape CC, Manage Your Bar, UC Berkeley, Stanford along with many of the World's finest University's.
Professors: Michael Williams
Interested in Mentoring? We are looking for mentors/teachers who are amateurs or professionals in every field. Drop me a line at mike @ worldmentoringacademy . com (in subject line "teaching course")