CULA135 American Regional Cuisine

This course presents the principles of traditional dishes of various cuisines and related terminology throughout the United States. This class builds upon the basics and utilizes advanced techniques to proceed into the culinary traditions and practices of the different regions in our country. Ingredients, flavor profiles, preparations, and techniques of each region will be analyzed. Students will have the opportunity to prepare, taste, and present dishes from each regional cuisine. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Restricted to Culinary Arts students. Prereq. – CULA115.


3 credits



Lecture/Lab Ratio