FSA 113 American Regional Cuisine

Credits: (1)

This course is a study of the food, cooking techniques, history, and anthropology of distinct culinary regions in the United States. New England, Mid-Atlantic, Louisiana, Central Plains, California, and Hawaiian cuisines are explored. In each class session students will be introduced to a topic and have the opportunity to practice American Regional cuisine. Prerequisite(s): FSA 100 and FSA 103C, or advanced level culinary skills with permission of instructor. Approved uniform required.