CUL-125 Regional American Cuisine

This course is the practical application of American Regional Cuisines. This course will explore the differences in spices, cooking techniques and flavors from around the United States. This course may be repeated more than once.

Credits

1

Lecture Contact Hours

0

Lab Contact Hours

2

Other Contact Hours

0

Department

• Business

Grading Scheme

• Letter

SUNY Gen Ed Credit

• No

Course Learning Outcomes

1. Students will be able to discuss current food and culture topics and effects on our industry, including ethical responsibility.
2. Create hot and cold food plates with a variety of Regional ingredients.
3. Present a successful objective critique of colleagues' work.