Prerequisite(s): HRI 106 , HRI 158 , and HRI 219 . Pre/Corequisite(s): HRI 145 .

Offered in the spring semester.

Studies the distinct regional cooking styles of America and its neighbors. Emphasizes the indigenous ingredients as well as the cultural aspect of each region’s cooking style. Includes the preparation of the various regional foods. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.

Facebook this Page (opens a new window)

Tweet this Page (opens a new window)

Add to Portfolio (opens a new window)