Regional American Cuisine Lecture


Study of the evolution of Regional American Cuisine and application of traditional and modern kitchen techniques used in a fine dining restaurant. Emphasis on the unique food influences and noteworthy culinarians of New England, Southwest, Pacific Rim, Cajun/Creole, South, Susquehanna, New York City, and other U.S. micro-regions. Designed to develop management techniques, critical thinking skills, and problem-solving skills related to various restaurant situations. Application of management principles and cooking techniques will be applied in FHD 306. 1 Credit (1 Lecture - 0 Lab) Prerequisite(s): FHD125 and FHD210 and FHD269. Corequisite(s): FHD306.