What could be more satisfying on a cool evening, than hearty and nourishing German food? A German diet consists of pork as the most popular meat and starches such as potatoes and spaetzle. In this class, you will learn the difference between Wiener Schnitzel, Jager Schnitzel and Zwiebel Schnitzel. Additional recipes include braised red cabbage, warm potato salad and more. You'll also enjoy a trip to a local German Restaurant- a popular feature among Charlotte Cook's classes.

CKG 7029 - 01
Central Campus
CEUs: 0.90
Contact Hours: 9.0
Synonym: 44500
Tuition: $143.00
Term: Fall 2015 (10/7/2015 10/21/2015)
Format: Classroom/Lab
Class - W 6:00 PM - 9:00 PM in Philip L. Van Every Culinary 220
Instructor: Reever
Note: Field trip on 10/14 to a German restaurant.