HMGT 220 American Regional Cuisine* (3 Hours)
Prerequisites : HMGT 120 and (HMGT 210 or HMGT 226).
This course introduces the student to regional American cooking from regional culinary traditions and micro-American cuisines. This class will emphasize specialty and regional cooking techniques, styles and flavors. The course will encompass recipe conversions, food sanitation practices, contemporary food plating techniques, as well as an introduction to barbecue cuisine and kosher dietary laws.