Description
This is a comprehensive course on “American†cooking by the various food regions of America and its territories. This course provides the student with an explanation of the development of cuisines as well as historical background and recipes from the cookery of New England, the Mid Atlantic, Mid-West, Southwest, Pacific Rim, Plain States, Hawaii, Florida, Puerto Rico, and California. This class will include a student service component with meal services that encompasses the various regions of study. Prereq CLlL 122 with a 'C' or better.