Nov 25, 2024  
2023-2024 Catalog 
    
Catalog Navigation
  Catalog Home
  General Information
  Academic Calendar
  Accreditations
  The College
  Admissions and Residency Processes
  Multiple Measures Placement
  Academic Advising/Registration
  APPLY NOW
  General Education
  Academic Programs A-Z
  Programs of Study
  Division of Economic and Workforce Development
  Course Descriptions
  Student Services
  Tuition/Financial Aid/Veterans Benefits
  Rules, Provisions & Other Regulatory Information
  Academic Support Services
  Directory
  PDF for Print
  Archived Catalogs
  Catalog Addendum
  My Portfolio
HELP
2023-2024 Catalog [ARCHIVED CATALOG]

Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)

CART 235 - American Cuisines

3 Credit(s)
This course is designed to research the varied cuisines of the American people. This course will cover all the areas from the Pacific North West to the Deep South and the North Atlantic coast. This course is based around the premise that American cuisine, which has won numerous awards, is worthy of study. Emphasis will be on the similarities in production and service systems. Application of skills to develop, organize and build a portfolio of recipe strategies and production systems. Students are required to have a complete chef’s uniform for this class. This course is only offered the third semester a student is in the program.

Prerequisite(s): CART 175   


Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)