CULP-301: Cuisines and Cultures of the Americas

Credits 3
Explore the rich and diverse culinary traditions of the Americas through the preparation, tasting, service, and evaluation of traditional regional dishes. Emphasis is placed on ingredients, flavor profiles, preparation methods, and cooking techniques representative of North, Central, South America, as well as the Caribbean. The course fosters a deeper understanding and appreciation of how cultural diversity and regional influences shape food and beverage practices across the Western Hemisphere.
Prerequisites
15 culinary lab credits