FSS1745C American Regional Cuisine (AS)

Prerequisite: FSS1220L (with grade of C or higher)

Students will learn the attributes and cooking methods of a variety of American regional cuisines. Students will become familiar with how to correctly apply techniques and cook indigenous food items prepared in a traditional style: New England, Mid-Atlantic, New Orleans and low country, Southwest, Floribbean and Hawaiian cuisines. 

Credits

3 Credits