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CSF 189: Italian Region Cook
0.00 Credits
North Shore Community College
Pre: Co: Elect: ITALIAN REGIONAL COOKING: This course presents cooking from six distinctly different regions of Italy. Each week students will participate in preparation and tasting of a four course meal. We will spend three weeks on the buttery delicacies of Northern cooking, followed by three weeks of the untamed, robust flavors of the South. Chicken Marsala, Fettucine Alfredo, Veal Scallopine, Lasagna Bolognesi and many more will be included. Regional wines, history, and topography will be discussed as well.
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CSF 189 - Italian Region Cook
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CSF 190: Pasta/Pizza/Calzone
0.00 Credits
North Shore Community College
Pre: Co: Elect:
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CSF 190 - Pasta/Pizza/Calzone
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CSF 191: Cajun Primer
0.00 Credits
North Shore Community College
Pre: Co: Elect:
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CSF 191 - Cajun Primer
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CSF 192: Soups, Stews & Other
0.00 Credits
North Shore Community College
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CSF 192 - Soups, Stews & Other
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CSF 193: Furniture Refinish
0.00 Credits
North Shore Community College
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CSF 193 - Furniture Refinish
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CSF 194: Write For Magazines
0.00 Credits
North Shore Community College
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CSF 194 - Write For Magazines
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CSF 195: Intermediate Wood
0.00 Credits
North Shore Community College
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CSF 195 - Intermediate Wood
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CSF 196: Chicken & Seafood
0.00 Credits
North Shore Community College
Pre: Co: Elect: CHICKEN AND SEAFOOD: Chicken and seafood are low in calories and excellent sources of protein. Besides that both taste good! In this course we will explore over a dozen new recipes for exciting chicken and seafood dishes, both simple and complex. The last class will include preparation of a paella, a delicious melding of chicken and seafood tastes. Students should bring $15 to class to cover cost of groceries and related products.
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CSF 196 - Chicken & Seafood
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CSF 197: Cooking Techniques
0.00 Credits
North Shore Community College
Pre: Co: Elect:
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CSF 197 - Cooking Techniques
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CSF 198: Adv. Cook Techniques
0.00 Credits
North Shore Community College
Pre: Co: Elect: ADVANCED COOKING TECHNIQUES: A follow up to Cooking Techniques, this course is for those who feel more comfortable in the kitchen. Here you will discover that you can conquer dishes that at one time seemed overwhelming. The sky is the limit, so bring your questions and your appetite. An extremely sophisticated buffet prepared by the students will be the end product of the third class. Students should bring $20 to the first class for food costs, and their appetite to the last meeting.
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CSF 198 - Adv. Cook Techniques
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