CUL 210 - American Cuisine3 Cr.
Contact Hours Per Week: 1 Lec., 6 Lab
This course is an extension of the skills and knowledge gained in the first year, concentrating on American regional cuisine. This advanced course deals with the handling and preparation of ingredients native to each region. The proper sauces to accompany a particular meat and some of the classical farinaceous entrees are discussed. As part of this course the students will be required to take part in college-sponsored catering events such as the annual dinners.
Pre-Requisites: CUL 121 and CUL 122
Concurrent Requirement: Pre-requisite that may be met concurrently: CUL 205
Click here for the Summer 2020 Class Schedule
Click here for the Fall 2020 Class Schedule
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