Feb 24, 2021  
2018-2019 Catalog 
    
2018-2019 Catalog [ARCHIVED CATALOG]

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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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