CULN 114 - Regional Cuisines of the U.S.

Institution:

Bucks County Community College

Subject:

Description:

This kitchen lab course introduces students to the foods, recipes, and flavor profiles of the various regions of the United States. Students develop knowledge and skills needed to create the cuisines typically found in the different regions in our country. Regional cultural traditions and practices are also analyzed.

Credits:

4.00

Credit Hours:

Prerequisites:

CULN110 (C or better) or Permission of the Department of Business + Innovation

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.bucks.edu/

Phone Number:

(215) 968-8000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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