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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 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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