Course Description
American Regional Cuisine
(3-2-3) A study of the development of regional
cuisine's in the United States with emphasis on
the similarities in production and service
systems. Application of skills to develop,
organize, and acquire knowledge of recipe
strategies and production systems. Compare the
unique similarities and differences in American
cuisine; explain the importance of the
immigration phenomena in the shaping of American
cuisine; produce regional cuisine dishes which
employ standard principles, concepts, and quality
factors. Licensure/Certification Agency: American
Culinary Federation Educational Institute.
Required Prerequisites: CHEF-1301, CHEF-1305 and
CHEF-2301 with a "C" or better.
Semester hours:3
Lecture hours:2
Lab hours:3
Petition required:N
Course may be repeated for credit when the topic varies:N
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