American Regional Cuisine
Session
Regular Academic Session
Class Number
43612
Career
Credit
Units
3 units
Grading
Graded
Description
Studies the distinct regional cooking styles of America and its neighbors. Emphasizes the indigenous ingredients as well as the cultural aspect of each region's cooking style. Includes the preparation of the various regional foods. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Class Actions
Class Details
Instructor(s)
Philomena Hughes
Meets
We 10:30AM - 3:30PM
Dates
01/13/2020 - 05/11/2020
Room
8113 - Classroom
Instruction Mode
In Person
Campus
CVCC Campus & Locations
Location
Primary CVCC Campus
Components
Lecture Required
Class Availability
Status
Open
Seats Taken
4
Seats Open
6
Class Capacity
10
Wait List Total
0
Wait List Capacity
0