CULA 200:Regional Cuisine

Credit Hours: 3
Lecture hours per week: 3
Lab hours per week: 0

Prerequisite(s) or Corequisite(s): READ 099 and ENGL 099 or appropriate test scores
A study of development of regional cuisines in the United States with emphasis on the similarities in production and service systems. Application skills to develop, organize, and build a portfolio of recipe strategies and production and production systems.