CUT 2313
AMERICAN REGIONAL CUISINE
Copiah-Lincoln Community College · UGRD · Fall 2026
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Catalog description
This exploration of the American Cuisine concept emphasizes freshness, seasonality, nutrition, indigenous ingredients, and presentation. It is a thorough study into the cuisine characteristics and traditions of the various regions of the United States of America. Two hours lecture and two hours laboratory per week. Credit, three semester hours.
Sections
Current meeting, instructor, credit, and enrollment details
51
OpenSeats: 7/12 seats Last recorded: Aug 7, 2026, 2:08 PMClass #53648Fall 2026UGRD3.0 credits
7 enrolled12 capacity
- Days & times
- Tu · 8:00 – 8:53 AMWe · 8:00 – 9:53 AM
- Meeting dates
- Aug 17 – Dec 10
- Location
- Wesson ANDR 001; Wesson ANDR 001
- Instructor
- RIALS MARY ABIGAIL
Details checked 4 hours agoSeats checked 4 hours ago
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