CUL 253 American Regional Cuisine
This course introduces the production of American regional cuisines through a focus on various ingredients, cooking methods, food textures, flavor combinations, and plate presentations. Students also learn the impact of immigration patterns and indigenous products on the development of each cuisine. This course has food and supplemental instructional fees. Prerequisite: CUL140, passing score on the ServSafe certification or equivalent. Lecture Hours: 25; Lab Hours: 40.
Prerequisite
( CUL140 D- O CUL140 TC ) A