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CUL 211 - American Regional Cuisine

Explores development of traditional American cuisines which include melting pot of flavors, indigenous ingredients and multicultural influences. Teaches how to produce grand buffet arrangements, cold canapés, fresh fruit and vegetable decorations that are unique to specific regions of United States, including the Southeast, Southwest, Mid-Atlantic, Midwest, New England and Northwest regions. Lecture, demonstrations and hands-on production techniques stressed. Prerequisite: CUL114. Offered on: E / 1 cr. hr.
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Spring 2018, Fall 2017, Spring 2017, Fall 2016
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