CHEF 1341 - American Regional Cuisine

Semester Hours: 3 | Lecture Hours: 2 | Laboratory Hours: 3
A study of the development of regional cuisine’s in the United States with emphasis on the similarities in production and service systems. Applications 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 Prerequisite(s): CHEF 1301 CHEF 1305 and CHEF 2301 with a “C” or better

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