CULN 2350 - American Regional Cuisine

3 credit(s)

Students will learn the vast diversity of high quality ingredients available in the United States. These ingredients, combined with America’s varied cultures and colorful history, have led to creative and purposeful cuisines which will be studied and prepared in this course. The skills learned in this course are authentic and unique to each region. Prerequisite(s): CULN 2100, 2310, 2320, 2330 F
1 hour lecture / 4 hours laboratory