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CUL 215 - Cultures and Cuisines

Presents the development of cuisine in a variety of cultural contexts, and explores the influences that regional differences in climate, history, and cultural expectations have on seasonings, ingredients, and preparation methods typical to an area. Exposes students to the preparation of meats, vegetables, a variety of typical dishes, and service styles for regional American, classical French, Mediterranean, and Asian cuisines. Hands-on course includes recipe production, menu review, and cultural terminology. Through recipe production, class discussions and lectures, students gain working knowledge of multicultural influences on food ways from around the world. (2 hrs. lecture, 4 hrs. laboratory) Prerequisites: CUL105 and CUL114. Offered on: E / 4 cr. hrs.
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Spring 2021, Fall 2020, Spring 2020, Fall 2019, Spring 2019
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