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Sep 07, 2024
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CHEF 1341 - American Regional Cuisine 3 credit hours. Lecture/Lab/Clinical: Two hours lecture and two hours of lab each week. Prerequisite(s): 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.
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