CHEF 2040 - American Regional Cuisine

Prerequisite: CHEF 1110 or CUUL 1110 and CHEF 1120 or CUUL 1120; Students must be 16 years old
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. Contact hours: Class - 1, Lab - 5 Credit hours: 3 (T)