A study of the development of regional cuisines in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and acquire knowledge of recipe strategies and production systems.Successful completer should be able to compare the unique similarities and differences in American cuisine; explain the importance of the immigration phenomena in the shaping of American cuisine; produce regional cuisine dishes which employ standard principles, concepts, and quality factors.This is a non-credit course and eligible for a Senior Citizen discount.

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