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Feb 01, 2026
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2022-2023 Catalog SVC [ARCHIVED CATALOG]
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CUL 185 - American Regional Cuisines
Credits: (10)
Introduction to food operations and food production, Ala carte and batch cookery. Food based on American Regional Cuisines. Overview of the roles and responsibilities of various restaurant styles, personnel and professionalism.
Prerequisite: CUL 170, 171, 172, 173 with a grade of C (2.0) or higher.
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