CLR 220 - American Regional Cuisine
Credits: 3
2 Lecture Hours 2 Lab Hours
Prerequisites: CLR 118 and CLR 201 and CLR 202 .
In the kitchen lab, students will practice American regional cooking techniques, to allow 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 in the preparation of traditional and contemporary American specialities. The concepts of mise en place, timelines, plate presentation and teamwork are accentuated. Program knife kit and uniform are required for this course.
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