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Summer 2020
Mar 28, 2024
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CUL 215 - Cuisine of the Americas
This course is a study of the cuisine of the culinary regions of the United States, South and Central America, Mexico and the Caribbean.
3.000 Credit hours
2.000 Lecture hours
3.000 Lab hours

Syllabus Available
Levels: Credit
All Sections for this Course

Culinary Arts Department

Course Attributes:
OFFERED SPRING TERM ONLY

Restrictions:
Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration):
      Culinary Arts (Tracking)
      Culinary Arts Technology
      Kitchen and Food Prep Techniqu
      Professional Cooking

Prerequisites:
(Credit level CUL 112 Minimum Grade of C or Credit level CUL 112 Minimum Grade of TC) and (Credit level CUL 104 Minimum Grade of C or Credit level CUL 104 Minimum Grade of TC) and (Credit level CUL 105 Minimum Grade of C or Credit level CUL 105 Minimum Grade of TC) and ( Culinary ServSafe Certificati 1)

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Release: 8.7.2.4