American Regional Cooking HOSF 9503

New
Online

Our American Regional Cooking course celebrates the diversity of food culture in the United States through the exploration of regional delicacies from coast to coast. Consider foods that originated in New England, the Mid-Atlantic states, the Deep South, the Southwest, the West Coast and more. Learn to make such quintessential recipes as lobster rolls, clam chowder, peach- and pecan-braised pork belly, jambalaya, country fried steak, BBQ sauce and seared halibut.

Also check out our in-class course: HOSF 9413 American Regional Cooking

Note(s)

Course Delivery Method:

This is an online course delivered via Blackboard Learn.

Prerequisites

You must have completed our HOSF 9088 Culinary Arts 1 course or our HOSF 9473 Culinary Arts 1 (Distance Learning) course. (An approved equivalent is also acceptable.)

Hours and Fees

Hours

24

Fee

$197

Course Sections

CRN:
F17344
Delivery Method: Online

Contact Information

Contact:

Centre for Hospitality and Culinary Arts

Some courses require you to purchase a textbook. The cost of the textbook is not included in the course fee unless otherwise indicated. If there is a textbook assigned for this course, it will be listed on the bookstore website.