Search Results

CULA 315 Fundamentals of American Cuisine 3.0 Credits

The course provides a foundation in American regional cuisine by examining the history, diverse cultures and culinary traditions of the evolving United States from native Americans and first settlers to the present day. Students follow a culinary cultural journey through time and geography, preparing a variety of dishes from influential cuisines, in search of a definition for American Cuisine.

College/Department: Center for Food Hospitality Management
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [Min Grade: D]

  • Schedule of Classes
  • All Course Descriptions
  • Co-op
  • Academic Advising
  • Admissions
  • Tuition & Fees
LEARN MORE