Regional American Cuisines
Cuisines from United States micro regions, including regional preparations and influential culinary leaders. Application of professional technical skills in brigade stations, including preparation of regional recipes using traditional and modern kitchen techniques in a hospitality operation. Exploration and development of management techniques, critical thinking, communication, and problem-solving skills. Emphasis on an active supervisory role in a dynamic production environment, to include production schedules and analysis of menu and market demands. Sustainable food and energy concepts are explored, demonstrated, and applied. (Formerly FHD305/FHD306) 4 Credits (1 Lecture - 9 Lab) Prerequisite(s): FHD125 and FHD210 and FHD269 or FHD125 and FHD211 and FHD269.
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