Jan 16, 2019  
2018-2019 Undergraduate and Graduate Catalog 
    
2018-2019 Undergraduate and Graduate Catalog
[Add to Portfolio]

Cuisines and Cultures of the Americas (CULP-301)

3.0 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. The course develops an expanded understanding and appreciation of why and how people from diverse world cultures with varying backgrounds approach food and beverages differently. Prerequisite(s): Culinary Practical Examination I (Cooking and Written, CULS-151 and CULS-152).



[Add to Portfolio]