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 and acquire knowledge of recipe
strategies and production systems.
Licensure/Certification Agency: American Culinary
Federation Educational Institute.
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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