Career and Technical Education

Class Hours: 2 hours lecture and 4 hours lab.
Semester Credit Hours: 4

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.

Prerequisite(s): CUT 1124 Culinary Principles II, or by permission of instructor.

HRT 1213 Sanitation and Safety

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