CUL 222 - CHINESE CUISINE
- Recent Professors
- S. Horn
- Recent Semesters
- Spring 2027, Spring 2026
- Class Size
- 25 students
- Difficulty
- 6.9Demandingout of 10
- Credits
- 1
- Spring 2027 Sections
- View Spring 2027 sections of CUL 222
- Transfers To
- Not transferable
- Description
- Investigate the many regional cuisines of China, including Szechwan/Hunan, Peking/Mandarin, Cantonese, and Shanghai/Fukien. Practical experience in preparing authentic Chinese dishes is an integral part of the course. (formerly FN 222)
- Usually Held
- Sat 10:00am–1:20pm, Thu 6:00pm–9:05pm