CUL 212 - American Regional Cuisine

Corequisite: CUL 111 and CUL 115

This course is designed to be a capstone course that brings together the culinary and academic training that was presented in the basic culinary curriculum. Students will utilize their previously acquired component skills and training from a macro-perspective to different cuisines. In this course the tapestry that makes-up American cuisine is presented in a protocol that focuses on food, culture, topography, history, trends, and multiple influences on the foodways and culture of America.

Credits: 4

Lab Hours: 2.00
Lecture Hours: 3.00
Credit Type: CR

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