CUL 215 - American Regional Cuisine

Institution:

Saint Louis Community College-Meramec

Subject:

Description:

The American Regional Cuisine course documents the history and culture that led to the development of American Regional Cuisine and identifies the vast and wide variety of foods indigenous to our country. The recipes, specialized skills, and procedures presented in the course are authentic and unique to each region. Additional hours required. Prerequisites: Grade of "C" or better in CUL:115 and BAP:150, and Reading Proficiency.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.stlcc.edu

Phone Number:

(314) 984-7500

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.