Recent SemestersFall 2025Class SizeNot publishedCredits3PrerequisiteHM 315 with a grade of "C" or better; AND HM 310 (Sanitation, Safety and Equipment) with a grade of "C" or better OR a CA Foodhandler's Card. Transfers ToNot transferableDescriptionThis course presents the study of ingredients and culinary techniques used in the preparation of foods from a variety of North American cuisines, including New England, Floribbean, Cajun, Creole, Californian, Midwestern, Southern, and Pacific Northwestern. Topics include the foods indigenous to the regions and the influences of early settlers. The laboratory component includes skills development, production, and the use of equipment specific to those individual areas.Usually HeldMon 12:00pm–2:05pm, Mon 2:15pm–5:30pm 