WVA 104 Sauces, Condiments and Dressings
This course focuses on using abundant local foods to create value-added sauces, dressings and condiments. The course experiments with production of different foods and methods of processing while encompassing seasonality and sustainability of products. Foods used in the preparation of sauces, dressings and condiments utilize local, organic and sustainable products from area farmers and growers to create value-added products. 12 (1 lecture hour and 2 laboratory hours)
Prerequisite
CLA 100 or equivalent experience