CULA 2720 - North American Cuisine

This course takes a hands-on approach to the planning, development and the creation of popular food styles from North America. Cooking principles and practices are thoroughly covered including sanitation, preparation, ingredient identification, menu planning, cooking techniques and plate presentation.
Minimum Credits: 3
Prerequisites: Students must maintain a culinary grade point average of 2.5 or better to progress to the next course.
Grading: Letter