CULA 255 - North American Cuisine

Credits: 3
This course introduces the student to North American cuisine and takes a hands on approach to the planning, development and the creation of popular food styles from North America. Cooking principles and practices are thoroughly covered including sanitation, preparation, ingredient identification, menu planning, cooking techniques and plate presentation. Lab Fee RequiredPrerequisites: CULA 103 Food Service Sanitation, CULA 105 Basic Culinary Skills, CULA 107 Food Principles, CULA110 Meat Fabrication for Culinarian, CULA118 Garde Manger, CULA122 Basic Baking, CULA135 Advanced Baking and Pastry, CULA140 Breakfast and Lunch Cookery, CULA202 Italian Cuisine, CULA210 International Cuisine, CULA235 Classical French CuisineAll Culinary class must be completed with C or better to progress. Lab Fee Required.

Prerequisite: CULA 103 Food Service Sanitation, CULA 105 Basic Culinary Skills, CULA 107 Food Principles, CULA 110 Meat Fabrication for Culinarian, CULA 118 Garde Manger, CULA 122 Basic Baking, CULA 130 Charcuterie, CULA 135 Advanced Baking and Pastry, CULA 140 Breakfast and Lunch Cookery, CULA 202 Italian Cuisine, CULA 210 International Cuisine, CULA 235 Classical French Cuisine All Culinary class must be completed with C or better to progress.