American Regional Cuisine

Catalog description

2 Lab Hours Prerequisites: CLR 118 and CLR 201 and CLR 202 Description In the kitchen lab students practice fundamental cooking techniques allowing them to transition from a basic to intermediate skill level. American Regional Cuisine explores the influence of native foods and culture along with the effect of immigration on the development of traditional and contemporary American specialties. The concepts of mise en place, timelines, plate presentation and teamwork are accentuated. Program knife kit and uniform are required for this course.