CUL 2206 - American Regional Cuisine

This course introduces students to the fifteen culinary regions in America and explains the five factors in the development of regional cuisine. Students will learn the concepts of microcuisine and national cuisine and will use correct terminology to discuss food cultures. Students will learn to prepare a variety of recipes from the culinary regions. PREREQUISITES: CUL 1201 Basic Food Service, CUL 1202 Food Safety, CUL 1203 Culinary Fundamentals.

IAI Codes - Illinois Articulation Initiative (If applicable)