CUL207 — American Regional Cuisine
Studies the distinct regional cooking styles of America and its neighbors. Emphasizes the indigenous ingredients, as well as the cultural aspect of each region?s cooking style. Includes the preparation of the various regional foods. An additional career and technical education course specific fee of $25.00 per credit hour applies to this course. The price is discounted 50% to $12.50 per credit hour for the 2026-27 academic year only. Lecture: 2 hours per week Laboratory: 3 hours per week Total: 5 hours per week