Spring 2019
American Regional Cuisine CUL203
3.00 Credit
Flex Start Flex Start Classes

American regional food preparation applied to restaurants. Review principles of sanitation and safety. Explores history and customs, serving styles, and preparation techniques of foods unique to selected American regions. Emphasis on practical cooking experiences in a restaurant setting. American regions to include, but not limited to: Southern, Cajun/Creole, New England, Mid-West, and Pacific Coast.

Students are required to attend a Culinary Orientation before the start of a culinary program, and obtain chef uniforms and other supplies by the first week of class. For information on upcoming orientation dates and uniforms, supplies, go to: http://www.estrellamountain.edu/institutes/culinary-institute/clubs-events For questions and advisement concerning the Culinary Institute, please contact the Student Specialist at 623.935.8805.
Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.

Class Availability: started
Class has already started
Instructor
Class Number Delivery Days Dates Times Type
16953 In Person WF January 16, 2019 - March 8, 2019 8:00am - 1:15pm Lecture & Lab
Flex Start Class
Concurrent enrollment is recommended for CUL203(16953) and CUL205(17021)
Courses in this recommended course sequence may require prerequisites. In order to secure enrollment in all courses within the sequence, please contact Enrollment Services to assist with the registration of courses with prerequisites.
Last full refund date Student Last Date to Withdraw Section no. Class Fees
January 22, 2019 February 6, 2019 0001 $100.00

Books and Materials

0 Books and/or Materials.

Location

  • Estrella Mountain Community College
  • Komatke Hall C
  • KOM C 109