Recent ProfessorsNot yet assignedRecent SemestersNo scheduled sections on recordClass SizeNot publishedCredits4PrerequisiteCompletion with a C or better in: CUL 15 Transfers ToNot transferableDescriptionAmerican Regional Cuisine explores the diversity of food culture throughout North America. Cuisines as varied and diverse as those of New England, New Orleans, New Mexico, TexMex, Cajun & Creole, the Deep South, BBQ styles, indigenous & Native American cuisines, Florida and the keys, California, Hawaii, and the Pacific Northwest, will be explored. Students will create authentic dishes from the various regions in the kitchen lab and explore their influences and the diversity of cultures. 