CUL 215 - Cuisine of the Americas

Lecture: 2 Lab: 3 Credit: 3

This course is a study of the cuisine of the culinary regions of the United States, South and Central America, Mexico and the Caribbean. Students are exposed through lecture and practical hands-on experience to the history, cultural influences and types of food eaten in this area of the world. Each class will offer the student an opportunity to work in various cooking stations that represent cold and hot food preparation.

Prerequisite: CUL 118 and CUL 123

Grade Type: Letter Grade
Division: Culinary Institute of Charleston