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.

Prerequisites:
CULA 2900 Classical French Cuisine with C or better, or instructor consent

General Education Requirement: None

Credits: 3

Contact Hours: 4.5 lecture/lab hours/week