Jul 17, 2019  
2017-2018 Catalog 
2017-2018 Catalog [ARCHIVED CATALOG]

CHEF 1341 - American Regional Cuisine

3 credit hours.
Lecture/Lab/Clinical: Two hours lecture and two hours of lab each week.
Prerequisite: CHEF 1205 
A study of the development of regional cuisine in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and build a portfolio of recipe strategies and production systems.

Note: Additional course fee(s) required.