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American Regional Cuisine (CUL203) 3 Credits

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. Prerequisites: A grade of "C" or better in CUL105.

Class# Semester Location Delivery Dates Days Times Instructor Availability
15045 Spring 2017 Phoenix
Culinary Kit
In Person 01/17/2017- 05/12/2017 Tu 5:30PM- 9:45PM
  • W. Herpich
Open
9 of 18 Seats Available
  • Notes
    • Class Notes: Class 15045 meets at OSW107 Tuesdays from Jan 17 to May 12, 2017 from 5:30PM - 8:00PM
      Class 15045 also meets at Culinary Kit Tuesdays from Jan 17 to May 12, 2017 from 5:30PM - 9:45PM
      Class 15045 costs include Food Services Fee: $75

SUN System The Shared Unique Number (SUN) System helps students identify courses that will directly transfer among Arizona's community colleges and three public universities. Using the SUN System, students can easily search for and enroll in courses that offer direct equivalency at other Arizona colleges and universities. SUN courses have their own unique course number and prefix listed alongside each college's course number.

Visit www.azsunsystem.com for more information.