CARM 301 American Cuisine

Credit 3
In this course students examine the major culinary regions of North American; emphasis is placed on cultural habits, food availability, geographic locations, etc., and how those variables affect and influence each region cooking style and the actual cuisine. Students will prepare foods from the regions and display the appropriate cooking methods and techniques. Course is formatted as one 50 minute lecture and one four and one-half hour laboratory per week. Chef knives and uniforms are required.

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CARM 301 American Cuisine

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CARM 301 American Cuisine

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