CHEF1341 — American Regional Cuisine
CHEF 1341 - American Regional Cuisine 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