HC 406 - American Regional Cuisine

Institution:

Erie Community College

Subject:

Description:

This course covers the history, development and evolution of American regional cuisine by region. The student will learn to prepare, present and serve the food of America. This course will take place in Statler Dining Room facilities. Prerequisites: HC 206, HC 208. Co-requisites: HC 402, HC 404 F/S (C, N)

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

09/01/2006 - 09/01/2008 

Institution Website:

www.ecc.edu

Phone Number:

(716) 842-2770

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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