Regional American Cuisine Practicum


Practicum emphasizing the preparation and presentation of regional U.S. cuisine. Application of technical skills in all stations of the kitchen, including taking an active supervisory role, working with production schedules, and preparing regional recipes. Opportunities for the evaluation of menu and market demands are provided. Communication skills are applied to resolve problems within the dynamic environment of a fine dining room kitchen. 2 Credits (0 Lecture - 10 Lab) Prerequisite(s): FHD125 and FHD210 and FHD269. Corequisite(s): FHD305.