Detailed Course Information |
Fall 2024
Nov 23, 2024 |
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| CUL 215 - Cuisines of America |
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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 AND SUMMER ONLY Restrictions: Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration): Culinary Arts (Tracking) Culinary Arts Technology Hospitality/Tourism Management 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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