CHEF 1341

American Regional Cuisine

South Texas College · UGRD · Fall 2026

1 section

Catalog description

This course is a study of the development of regional cuisine's 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.

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Class #south_texas-0476Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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