CHEF 1341American Regional Cuisine

Collin College · 3 credits · UGRD

Catalog

A study of the development of regional cuisines in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and acquire knowledge of recipe strategies and production systems. Professional chef uniform and kitchen tools required. Lab required. Prerequisite: CHEF 1305 with a grade of "C" or better. Prerequisite/Concurrent enrollment: CHEF 2331 with a grade of "C" or better. 3 credit hours. (W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

Recent sections

Fall 2026 · 1 section

Aug 24 – Oct 16

Section	Days & time	Location	Instructor
20001Class #12146-CHEF-1341-20001	Monday & Wednesday8:00 AM - 12:50 PM	Room	Not published
20001 notes: This section will be delivered on campus with required face-to-face class meetings and some use of technology embedded through the Learning Management System (LMS).