CUT2314 — American Regional Cuisine
CUT 2314 - American Regional Cuisine CUT 2314 - American Regional Cuisine Career and Technical Education Class Hours: 2 hours lecture and 4 hours lab. Semester 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. HRT 1213 Sanitation and Safety
Prerequisites: CUT1124, HRT1213