CHEF 2040 American Regional Cuisine

This course emphasizes the terms, concepts, and methods central to American Cuisine food preparation. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include kitchen aromatics, regional cooking principles and history, and methods of American regional food preparation. Laboratory demonstrations and student experimentation parallel class work 

Credits

3

Prerequisite

CHEF 1110 - Culinary Safety and Sanitation ( 202412L ) CHEF 1120 - Principles of Cooking ( 202412L )

Corequisite

None

Lab Contact Hours

75

Lecture Contact Hours

15

Total Contact Hours

90