CHEF 1441 - American Regional Cuisine (4 Credit Hours)

Campus Location: BHC, CVC, EFC, ECC, MVC, NLC, RLC

A study of the development of regional cuisine’s in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and build a portfolio of recipe strategies and production systems. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. Licensing/Certification Agency: American Culinary Federation Educational Institute.

Prerequisites: Required: CHEF 2331 and CHEF 1305 with a “C” or better and a minimum of a food handler’s certificate, preferred ServSafe Food Manager Certificate or the Texas Food Guard Certification. Failure to comply will result in student being dropped from this course.
Background Search Required: No

Course Hour Configuration
(2 Lec., 6 Lab.)

CTE

This is a WECM Course Number.