CAHS 206 : Ethnic Cuisines (3 Units)
                    
An advanced culinary course that familiarizes the culinary arts and restaurant management student with the major cuisines of Asia, the Mediterranean, the Caribbean and Latin America; will explore basic ingredients, cooking methods and terminology of each cuisine. CSU

As taught in Oaxaca during Summer 2011, this course will focus on the cuisine of Oaxaca, Mexico.

Lectures and discussions will be in English or will be translated from Spanish to English and will take place prior to departure in San Francisco and on-site in Oaxaca. Participants who successfully complete the course will receive three units (credits) transferable to the CSU system.

Important Note: Course offered is subject to change.

PROGRAM FACULTY

Mark Hodgson: Chef Instructor for Culinary Arts and Hospitality Studies

Chef Instructor Mark Hodgson teaches baking and pastry in the Culinary Arts and Hospitality Studies program at City College of San Francisco. In addition to his passion for the culinary world, Mark has degrees in Latin American Studies and Spanish and is fluent in the Spanish language. He has co-led students on culinary tours through Spain and France for the last four summers, and led the Culinary Arts Program to Oaxaca during Summer 2010. Chef Mark looks forward to exposing the students to the local culinary scene in Oaxaca.