Course Description
This course is designed to provide the student with respect for cultural diversity in foods. Food, food preparation techniques, tools and equipment, menu patterns and culture of American regions will be emphasized. The students will prepare selected recipes from the following areas: New England, Middle Atlantic, Upper South, Deep South, Great Lakes, Midwest, Southwest, Mountain States, Pacific Northwest, Hawaii and Alaska. (Prerequisites: CULA-126 and CULA-127; Prerequisite or Corequisite: CULA-266; Corequisite: CULA-241)
Min
3
School
School of Business, Humanities and Social Science
Division
Division of Business