CUL 215 - Cuisine of the Americas

Lecture: 2 Lab: 3 Credit: 3
Contact Hours: 75
This course is a study of the cuisine of the culinary regions of the United States, South and Central America, Mexico and the Caribbean. This course, through lectures and practical hands-on experience, exposes students to the history, cultural influences, and types of food commonly eaten in this region of the world. Each class will provide students with the opportunity to work in various cooking stations that represent both cold and hot food preparation.

Prerequisite: CUL 118 and CUL 123
Additional Notes: None

Grade Type: Letter
General Education Category: None
Division: Culinary Institute of Charleston