CHEF 1341 - American Regional Cuisine

Credits: 3
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.
Prerequisite CHEF 1305 with a grade of “C” or better.
Prerequisite/Concurrent Enrollment CHEF 2331 with a grade of “C” or better.

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.

Type of Course WECM