CUL 225 - American Regional Cuisine

Institution:

Luzerne County Community College

Subject:

Culinary Arts

Description:

A study of the development of regional cuisines in the United States. Emphasis is placed on the geographical diversity, indigenous ingredients and the varied cultures that contribute to American cooking. Application of skills to develop recipe strategies and production methods for a la carte service.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.luzerne.edu

Phone Number:

(570) 740-0200

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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