May 26, 2018  
2017-2018 Academic Catalog 
    
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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