CHEF 1341 American Regional Cuisine
Course Information
Course Description
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 build a portfolio of recipe strategies and production systems. Prerequisites: CHEF 1301, 1305,1410, 2302.
Prerequisite(s)
Prerequisites:
CHEF 1301, 1305, 1410, 2302. Must have Level 1 in Reading, English and Math.