Studies the distinct regional cooking styles of America and its neighbors. Emphasizes the indigenous ingredients, as well as the cultural aspect of each region’s cooking style. Includes the preparation of the various regional foods.

Lecture Hours: Lecture 2 hours per week.
Recitation and Laboratory Hours: Laboratory 3 hours per week.
Prerequisites: CUL 220
Notes: An additional career and technical education course specific fee of $25.00 per credit hour applies to this course. This price is discounted 50% to $12.50 per credit hour for the 2026-2027 academic year only.

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