CHEF 1341 - American Regional Cuisine

CIP Code 120503

3 Course Credits

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 build a portfolio of recipe strategies and production systems. The importance of the immigration phenomena in shaping America’s cuisine will be examined as students prepare regional specialties.

2 Lecture Hours Per Week
3 Lab Hours Per Week
80 Contact Hours

Instructional Methods: LEC, LAB

Texas Higher Education Coordinating Board Workforce Education Course Manual (WECM) course