Regional American Food: Hands-on


Course Description

America's regional foods are as unique, and diverse, as the country itself. Explore the extensive offerings of four regional cuisines: Pacific Coast - California, Washington and Oregon, Midwest - Michigan, Ohio and Pennsylvania, New England Coast, and Southern - Louisiana, Texas and Florida. Learn about the history of the fare born of the settlers of our great land. Bring a ten-inch French knife, wear a white chef's jacket, dark pants and comfortable shoes. Prerequisite: CES 2187 Cooking 101: Skill Development or with instructor's approval.

Course Schedule

Currently no sections of this class are being offered.

** book required
* book and usb required

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