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American regional food preparation applied to restaurants. Review principles of sanitation and safety. Explores history and customs, serving styles, and preparation techniques of foods unique to selected American regions. Emphasis on practical cooking experiences in a restaurant setting. American regions to include, but not limited to: Southern, Cajun/Creole, New England, Mid-West, and Pacific Coast. Prerequisites: A grade of "C" or better in CUL105.
|In Person||01/19/2016- 05/13/2016||Tu||5:30PM- 9:45PM||
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