CUL 144 American Regional à la carte Cookery

7 CR

This course is an introduction to regional American cuisine. Students will identify 15 distinct regional American cuisines. The history, techniques, indigenous foods and recipes from the regions will be explored and prepared in lecture and labs. Students will study the cuisine of Chesapeake Bay shore, Louisiana; Mid-Atlantic states; Appalachian South, Western Ranchlands, Plantation South; South Florida and the Caribbean; the Central Plains, Rocky Mountains and Great Basin, Mexican Border, California, Hawaii, and the Pacific Northwest. Lab practice topics include station set-up and organization, food preparation, planning sheets, portion control, timing, temperature control, teamwork, communication, productivity skills, and sanitary/safety production skills. Weekly participation in à la carte production provides students with opportunity to refine fundamental culinary skills and develop à la minute production skills. Upon completion of this course, the student should be able to effectively set up and operate an à la carte station.

Prerequisite(s): CUL 122 and CUL 126 both with a C- or higher.
Completion Of or Concurrent Enrollment In: CUL 146 with a C- or higher or concurrent enrollment in CUL 146 .