CUA 215 : Regional Cuisines of the Americas

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This course provides a brief history of the ancient American foods that enhanced the world’s cuisines. Emphasis is placed on how these foods influenced the “American Cuisines” of today. Upon completion of this course, students will be able to research and execute regional American cuisines. CORE.

Prerequisites

As required by college

Overview

Program

Culinary Arts

Credits

3
Lecture Hours
1
Lab Hours
2

Semester Offered

Fall
Spring
Summer

Transfer Code

Code C