Loading course details…
CUT 2313AMERICAN REGIONAL CUISINE
Copiah-Lincoln Community College · 3.0 credits · UGRD
Catalog
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.
Recent sections
Fall 2026 · 1 section
Aug 17 – Dec 10
| Section | Days & time | Location | Instructor |
|---|---|---|---|
| 51Class #53648 | Tu · 8:00 – 8:53 AMWe · 8:00 – 9:53 AM | Wesson ANDR 001 | RIALS MARY ABIGAIL |