This course Regional cuisine explores the use of indigenous ingredients in the preparation of traditional and contemporary North American specialties. Students prepare, taste, serve, and evaluate traditional regional dishes.
Outcomes
- Identify culturally influenced cuisines per locally and regionally
- List the various influenced dishes representing regionally and locally grown
- Research the various traditional North American dishes
- Demonstrate continued growth in the application of theory to the preparation of a variety of classic American meals
- Demonstrate knowledge of safety and sanitation procedures
- Demonstrate the ability to work as a member of a team
- Prepare, taste, and serve a variety of traditional American regional dishes
Distribution
Career Training
Notes
Face-to-face