CUT 2314 - American Regional Cuisine

4 Credits

This exploration of the American Cuisine concept emphasizes freshness, seasonality, nutrition, indigenous ingredients, and presentation. It is a thorough study into the cuisine characteristics and traditions of the various regions of the United States of America.

Prerequisite: None
Corequisite: None
Prerequisite/Corequisite: None

2 Hours Lecture
4 Hours Lab