CULA 123 — American Regional Cuisine: 3 Credits (1 Lec, 2 Lab)

(F) CULA 123 is an experiential course that will introduce American regional cuisines, ingredients, preparation methods, and cultural influences on foods. Kitchen labs will focus on taste, flavors, and styles of America’s diverse cuisines. Students will demonstrate advanced cooking techniques with an emphasis on critical thinking then evaluate completed dishes. Repeatable up to 3 credits.