CUL 114 - American Regional Cuisine

Institution:

Gwinnett Technical College

Subject:

Description:

Emphasis is on terms, concepts, and methods necessary 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. Contact hours: Class - 2, Lab - 8. Credit hours: 5. (W, Su)

Credits:

8.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.GwinnettTech.edu

Phone Number:

(770) 962-7580

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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