CHRM 1140 A la Carte Cookery: American Regional

0.0 - 9.0 - 3.0

Prerequisite

(3) CHRM 1020, CHRM 1035, and CHRM 1120

Course Description

Study focuses on American Regional cuisine, emphasizing the historical, migrational, topographical, and climatological influences that have shaped the diverse culinary regions of America. Students prepare a variety of regional dishes for service in a guest-centered restaurant. Students also gain proficiency in the areas of kitchen sense, station management and organization, kitchen safety and sanitation, mise en place, and hustle.