NWCCD 2014-15 Catalog 
    
    Apr 24, 2024  
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NWCCD 2014-15 Catalog [This is an Archived Catalog.]

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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


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