Dec 26, 2024  
2016-2017 Catalog 
    
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2016-2017 Catalog [ARCHIVED CATALOG]

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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: CHEF 2332 , 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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