2019-2020 Catalog 
    
    Oct 29, 2020  
2019-2020 Catalog [ARCHIVED CATALOG]

FN 236 AMERICAN REGIONAL CUISINE


2 Units 1 hour lecture 3 hours lab
Prerequisite: FN 171  or FN 210  or current ServSafe Certification
Culinary history and survey of major influences and origins of American foods. Regions covered include the Northeast, Southern, Middle America, Pacific Northwest, Southwest, and California. A unique cuisine has been created from the contributions of Native Americans and many immigrant groups. This diverse culinary heritage will be investigated through hands-on preparation of traditional regional foods. Emphasis is on developing professional skills and techniques applicable to the commercial food industry.
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