HRM-211 American Regional Cuisine

3 Credit(s)
4 Lab Hour(s)
1 Lecture Hour(s)
This course is an introduction to American regional cuisine. Students apply thier introductory culinary skills to develop menus as they follow receipes and adhere to production standards. Dishes prepared in this course reflect foods commonly associated with culinary regions throughout the United States.

Prerequisite(s): HRM-103