CHEF 1341 (NT) - American Regional Cuisine

Semester Credit Hour(s): 3 Lecture Hour(s) Each Week: 2 Lab Hour(s) Each Week: 4

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.
Prerequisite(s): Culinary Arts Certificate
Fees: Course fee: $45. Coordinating Board Approval Number: CIP: 12.0503.