CUL 188 - Italian Regional Cuisine

Lecture: 2 Lab: 3 Credit: 3

This course covers the basic influences, ingredients, utensils and cooking techniques of various regions of Italy and her cuisine. Students will identify historical influences that have played an important part in shaping the food and culture of the country.

Prerequisite: CUL 123 and CUL 118

Grade Type: Letter Grade
Division: Culinary Institute of Charleston