Matched 1 Courses / 1 Classes

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, or permission of Program Director.

Class# Semester Location Delivery Dates Days Times Instructor Availability
21824 Spring 2022 Estrella Mountain
Komatke Hall-C Cul Classrm 109
In Person 01/18/2022 - 03/11/2022 Tu,Th 8:00AM - 1:15PM
  • J. Kalfus
2 of 18 Seats Available
  • Notes
    • Class Notes: Flex Start Class
      Class 21824 costs include CUL Course Fee: $100
    • Additional Class Notes: 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:

      For questions and advisement concerning the Culinary Institute, please contact the Student Specialist at 623.935.8805.