CUL 207* - American Regional Cuisine

(3 CR)

Prerequisite(s): CUL 106*, HRI 158*, and CUL 219*

Course Type: Not Intended for Transfer

Description: 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.