CUUL 2170 — American Regional Cuisine
This course emphasizes the terms, concepts, and methods central to American Cuisine food preparation. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include kitchen aromatics, regional cooking principles and history, and methods of American regional food preparation. Laboratory demonstrations and student experimentation parallel class work
Prerequisites: CUUL 1110, CUUL 1120, CUUL 1122, CUUL 1124