FNH 170 - American Regional Cuisine
The study of classical cooking skills associated with the preparation of cuisines associated with various regions of the United States. Topics include an examination of food production systems used in the United States. Students will plan menus, prepare food items and serve guests in a simulated restaurant setting. Laboratory work stresses principles, standards and techniques required for optimum quality and profit in quality food production. Instruction, preparation and merchandising of ethnic and traditional cuisines are included.
Co-requisites: FNH 114
Prerequisites: FNH 112
Credits: 3(Lec: 2 Lab: 4)
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