Dec 21, 2024  
2023 - 2024 Catalog 
    
Catalog Navigation
  Catalog Home
  NTCC Home
  Academic Calendar
  About Northeast
  General Information
  Northeast Policies & Procedures
  Admission
  Registration
  Tuition & Fees
  Financial Aid
  Student Services
  Outreach Services
  Instructional Program Information
  Programs of Study
  Programs of Study by Degree Type
  Course Descriptions
  My Portfolio
HELP
2023 - 2024 Catalog [ARCHIVED CATALOG]

Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)

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.


Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)