CHEF1341 — American Regional Cuisine

CHEF 1341 - American Regional Cuisine CHEF 1341 - American Regional Cuisine 3 credit hours. Lecture/Lab/Clinical: Two hours lecture and two hours of lab each week. Application of skills to develop, organize, and build a portfolio of recipe strategies and production systems. Note: Additional course fee(s) required.

Prerequisites: CHEF1205

Part of

• Culinary Arts Level 1 Certificate
• Culinary Arts Level 2 Certificate
• Culinary Arts, A.A.S.

Source ↗

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