CES 2254 - Basic Cajun & Creole Cooking: Hands-on

Cajun and Creole cooking are native to the "Bayou" country in southern Louisiana. Learn the basic methods and styles of these great cuisines. The first day you'll learn what Cajun and Creole are, and then prep for the next meeting. On the second day you'll create, cook, sample, and package your New Orleans' fare to take home. Prerequisite: CES 2187 Cooking 101: Skill Development or with chef's approval.*