NWCCD 2013-14 Catalog 
    
    Mar 29, 2024  
NWCCD 2013-14 Catalog [This is an Archived Catalog.]

Add to Portfolio (opens a new window)

CULA 2100 - North American Cuisine


North American Cuisine takes a hands-on approach to the planning, development, and the creation of popular food styles from North America. Cooking principles are thoroughly covered including sanitation, preparation, ingredient identification, menu planning, cooking techniques, and plate presentation.

Credits: 3

Lecture/Lab Hours: 4.5 lecture/lab hours/week

General Education Requirement: None



Add to Portfolio (opens a new window)