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CUL203: American Regional Cuisine – 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# Location Delivery Dates Days / Times Instructors Availability
19649
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
1/19 – 3/12
Spring 2027
Tue, Thu
8:00 AM – 1:15 PM
  • J. Kalfus
Closed
No seats available
  • Costs include CUL Course Fee: $125.00
  • Flex Start Class
    Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
    This course is offered once per academic year - only in the spring term. Students who need it to fulfill program requirements are encouraged to plan their schedules accordingly.
  • No books listed at the bookstore, contact instructor