Course Description
American Regional Cuisine
(3-2-3) A study of the development of regional
cuisines 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. Licensure/Certification
Agency: American Culinary Federation Educational
Required Prerequisites: CHEF-1301 and CHEF-1205
Semester hours:3
Lecture hours: 
Lab hours: 
Petition required:N
Course may be repeated for credit when the topic varies:N
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