American Regional Cuisine

Course ID
101699
Topic ID
0
Course Location
Academic Term
Notes
Lab Fee: $50. In the event of public health restrictions or other emergencies, classes may need to be changed to Web-Live, Web, or Hybrid instruction modes. Students will be notified by instructors and/or academic departments of any required changes.
Section
5001
Minimum Units (Decimal)
3.00
Maximum Units (Decimal)
3.00
Description

Through lecture and hands-on cooking, students explore seven American regional cuisines and their local food specialties - New England, Middle Atlantic, Deep South, Texas and Southwest, Midwest and Mountain States, Pacific Northwest, California and Hawaii. Authentic recipes and ingredients will be utilized. Correct cooking techniques and authentic traditional seasonings are emphasized.

Class Type
Status
Open
Subject Term Reference
Late Start
No
Catalog Number
210
Day or Night Section
Day
Is Late Start
Normal Start
Session
Normal
Class Subject Reference
Crytime Formatted
9:00 a.m.–2:00 p.m. • T TH • Dandini Campus • 08/27/24–10/10/24
Department Phone
674-4845
Notes (For Filter)
Lab Fee: $50. In the event of public health restrictions or other emergencies, classes may need to be changed to Web-Live, Web, or Hybrid instruction modes. Students will be notified by instructors and/or academic departments of any required changes.
Prerequisites (For Filter)
Prerequisite: CUL 108.
Class Subject Abbr
CUL
Class Materials