CUL 121  American Regional Cuisine

2 Units (Degree Applicable)
Lecture: 9   Lab: 81
Prerequisite: HRM 52. Students must present a valid Food Safety Manager Certification.

This course is intended for students interested in pursuing a career in Culinary Arts or Baking and Pastry. American Regional Cooking is a flavorful journey through the diverse culinary landscape of the United States. From the hearty chowders of New England to the bold spices of the Southwest, this course explores iconic dishes and food traditions from every corner of the country - including the Mid-Atlantic, Deep South, West Coast, and beyond. Discover how geography, culture, and history have shaped America's regional cuisines, and gain hands-on experience preparing a variety of classic and contemporary recipes that celebrate the nation's rich food heritage. This course is intended for students interested in pursuing a career in Culinary Arts or Baking and Pastry.
Course Schedule