CUT 2313 - American Regional Cuisine

Credit(s): 3

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. Prerequisites: HRT 1114, CUT 1114, CUT 1124, or by permission of instructor. (3,1,3)