American Regional Cuisines

FHD321

Study and application of cuisines, techniques and ingredients from an American regional perspective. Examination of cooking method applications and flavor profiles of specific regions and preparation of foods with adaptation for contemporary restaurant service. Exploration and development of management techniques, critical thinking, communication, and problem-solving skills, with emphasis on an active supervisory role in a production environment. Sustainable food and energy concepts are explored, demonstrated, and applied. (formerly FHD320) As needed.

3 Credits: 1 Lecture, 6 Lab

Corequisites:
FHD125

Prerequisites:
FHD212

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