American Regional Cuisine

Catalog description

Career and Technical Education Class Hours: 2 hours lecture and 4 hours lab. Semester Credit Hours: 4 This exploration of the American Cuisine concept emphasizes freshness, seasonality, nutrition, indigenous ingredients, and presentation. It is a thorough study into the cuisine characteristics and traditions of the various regions of the United States of America. Prerequisite(s): CUT 1124 Culinary Principles II, or by permission of instructor. HRT 1213 Sanitation and Safety