CUL 280 — American Regional Cuisine
This course introduces various American regional cuisines and their ingredients, preparation methods, and cultural influences. Students prepare menus that focus on the taste, flavors, and styles of America's diverse cuisines. Advanced cooking techniques are applied and emphasis on critical thinking skills are demonstrated as students evaluate their completed dishes. In addition, this course reinforces proper kitchen procedures, care and use of equipment, sanitation, and safe and efficient work methods.
Prerequisites: CUL 171