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CUL 275.11
American Regional: Southern Cuisine
Description:Cultural foods, historical food trends and customs as related to gourmet, regional, national and international cuisines. Preparation of a variety of dishes common to Southern cuisine.
Repeatability:Two Repeats if Grade was D, F, NC, or NP
Grading Type:Grade or P/NP
Sections listed are for Fall 2019
 SectDaysHoursInstructorLocationRoomUnitsStatusTotal SeatsCurrent EnrollmentSeats RemainingDate Begin/EndDate Final ExamBooks
Add section to cart1913Sat9:00 am - 5:40 pmCason JB. Robert Burdo Culinary Arts Center, Santa Rosa Campus49121.00Ended2014609/07-09/289/28/2019Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook