CUL 121  American Regional Cuisine

2.5 Units (Degree Applicable)
Lecture: 9   Lab: 108
Prerequisite: HRM 52

American Regional Cooking course celebrates the diversity of food culture in the United States through the exploration of regional delicacies from coast to coast. Consider foods that originated in New England, the Mid-Atlantic states, the Deep South, the Southwest, the West Coast, and more.
Course Schedule

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