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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