Apr 25, 2024  
2013-2014 Catalog 
    
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2013-2014 Catalog [ARCHIVED CATALOG]

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CUT 2314 - American Regional Cuisine

4 SH
(Prerequisites: CUT 1124 , CUT 1134 , CUT 1513  or by permission of instructor) Exploration of the American Cuisine concept emphasizing freshness, seasonality, nutrition, indigenous ingredients, and presentation. A thorough study into the cuisine characteristics and traditions of the various regions of the United States of America. (2 hr lecture, 4 hr lab)


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