CUUL 2170 American Regional Cuisine

This course emphasizes the terms, concepts, and methods central to American Cuisine food preparation. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include kitchen aromatics, regional cooking principles and history, and methods of American regional food preparation. Laboratory demonstrations and student experimentation parallel class work.

Credits

3

Prerequisite

CUUL 1220 - Baking Principles with a grade of “C” or better

Corequisite

None

Lab Contact Hours

75

Lecture Contact Hours

15

Total Contact Hours

90