CUT2314 — American Regional Cuisine
CUT 2314 - American Regional Cuisine 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