CLR 220 - American Regional Cuisine
Credits: 3
2 Lecture Hours 2 Lab Hours
Prerequisites: CLR 118 and CLR 201 and CLR 202
Description
In the kitchen lab students practice fundamental cooking techniques allowing them to transition from a basic to intermediate skill level. American Regional Cuisine explores the influence of native foods and culture along with the effect of immigration on the development of traditional and contemporary American specialties. The concepts of mise en place, timelines, plate presentation and teamwork are accentuated. Program knife kit and uniform are required for this course.
Learning Outcomes
Upon successful completion of the course, the student will:
- Practice the principles of kitchen safety and sanitation.
- Research cultural and environmental factors that contributed to the development of America’s regional cuisines.
- Describe foods, preparation methods and traditional dishes associated with the different regional cuisines of the United States.
- Prepare a variety of American regional foods, using basic culinary principles, concepts and quality standards.
- Construct production timelines and prep lists.
- Evaluate food prepared in class in terms of cooking technique, flavor, appearance and presentation.
Listed Topics
- New England cuisine
- Mid-Atlantic cuisine
- Atlantic Coastal cuisine
- Southern cuisine
- Southwestern cuisine
- Midwestern cuisine
- California cuisine
- Northwest cuisine
- Hawaiian cuisine
Reference Materials
Instructor-approved textbook and materials
Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals: - Critical Thinking & Problem Solving
- Culture Society & Citizenship
Approved By: Dr. Quintin B. Bullock Date Approved: 3/12/2021
Last Reviewed: 3/12/2021
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