CARTS 252 Regional Cuisines of North America

This course Regional cuisine explores the use of indigenous ingredients in the preparation of traditional and contemporary North American specialties. Students prepare, taste, serve, and evaluate traditional regional dishes.

Credits

4

Distribution

Career Training

Offered

Winter, Summer

Notes

Face-to-face

Outcomes

1. Identify culturally influenced cuisines per locally and regionally
2. List the various influenced dishes representing regionally and locally grown
3. Research the various traditional North American dishes
4. Demonstrate continued growth in the application of theory to the preparation of a variety of classic American meals
5. Demonstrate knowledge of safety and sanitation procedures
6. Demonstrate the ability to work as a member of a team
7. Prepare, taste, and serve a variety of traditional American regional dishes

Field Based Experience

0