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Course Title
The Mediterranean Table


Discover what the food craze is about when it comes to Mediterranean cuisine with our Charlotte Cooks® instructor.  You will embark on a “food flight” with layovers in different culinary regions that include North Africa, the Eastern Mediterranean, and lastly Southern Europe. Obtain a better understanding that has the U.S. revitalized from all the benefits of a well-balanced plate and even better flavors. You will also receive a Charlotte Cooks® booklet so that the class experience doesn’t have to end.


  • To obtain an understanding of the utilization of ingredients unique to Mediterranean cuisine
  • By the end of the course, you should be able to identify the main ingredients to create a flavor profile that is Mediterranean based.


The History of Mediterranean Cuisine

  • The traditional eating habits of the Mediterranean people are based on the livestock, fishing and agriculture of their regions. The climate does not promote pristine grassing for large herds of cows. Bovine meat and butter were never very popular. That’s why most foods are lower in cholesterol and are healthier.

The Mediterranean can be divided into three culinary regions:

  • North Africa (Morocco, Algeria, Tunisia)
  • Eastern Mediterranean (Egypt, Greece, Israel, Palestine, Libya, Lebanon, Syria, and Turkey)
  • Southern Europe (Spain, Portugal )

 Cooking techniques

  • Baking is cooking food by dry heat in an oven. (Bread, pastries and fish)
  • Boiling is the process of cooking ingredients immersed in water. (Potatoes, pasta, legumes)
  • Roasting is putting foods in a bed of hot embers or ashes, or over a wood fire. (Eggplants, Artichokes)
  • Frying is cooking food in hot Olive oil or butter. (Sardines, Vegetables, Onion)
  • Grilling is cooking food over high direct heat. (Mushrooms, lamb, vegetables, and fish)

 Common principles of the recipes

  • Olive oil is essential and everywhere
  • Flavors are robust and clear (No complicated sauces and heavy cream and butter)
  • Primary role of fresh vegetables
  • Seafood remains at the core of the cooking heritage
  • Heavy use of tomatoes
  • Pasta and bread are the stars
  • Intensive use of salads

 Mediterranean cuisine uses bright herbs, citrus and other acidic ingredients to balance grilled and roasted meats and to highlight the seafood available from the bordering sea. Fresh and preserved produce figure prominently in the cuisine they are in salads, stews, savory pies and dips and appetizers. Dairy like yogurt and the range of interesting cheeses play off of fresh vegetables in salads, tzatziki and spanakopita.



Method of Instruction

Demonstration and Hands-on


Course Survey