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    The Culinary Institute of America
   
 
  Sep 26, 2017
 
 
    
2017-2018 Academic Catalog
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Cuisines of the Americas (CULP-231)

2.0 credits
Prepare, taste, serve, and evaluate traditional regional dishes of the Americas. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques for cuisines representative of the United States, Mexico, South America, and the Caribbean. Prerequisite(s): High-Volume Production Cookery (CULP-130).



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