CLR 220 - American Regional Cuisine

 
Description
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.

1. Practice the principles of kitchen safety and sanitation.
2. Discuss factors that contributed to the origin of American regional cuisine.
3. Describe foods, preparation methods and traditional dishes associated with the different American regional cuisines.
4. Prepare a variety of American regional foods, which employ basic culinary principles, concepts and quality standards.
5. Construct production timelines and prep lists.
6. Evaluate food prepared in class in terms of cooking technique, flavor, appearance and presentation.

1. New England cuisine
2. Mid-Atlantic cuisine
3. Atlantic Coastal cuisine
4. Southern cuisine
5. Southwestern cuisine
6. Midwestern cuisine
7. California cuisine
8. Northwest cuisine
9. Hawaiian cuisine

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