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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
11350
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
01/20 –
03/13
Spring 2026
Tu,Th
8:00AM – 1:15PM
- J. Kalfus
Closed
No seats available
-
Costs include CUL Course Fee: $125.00
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Notes
- Notes: Flex Start Class
Class 11350 costs include CUL Course Fee: $125
- Additional Notes: Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
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No books listed at the bookstore, contact instructor
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 |
|---|---|---|---|---|---|---|---|
|
11350
|
Estrella Mountain
Agave Hall Culinary Lab 109 |
In Person
|
01/20 –
03/13
Spring 2026 |
Tu,Th
|
8:00AM – 1:15PM
|
|
Closed
No seats available |
|
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