Nov 29, 2022  
2021-2022 Catalog 
    
2021-2022 Catalog [ARCHIVED CATALOG]

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CHEF - 230 Farm to Table Cuisines 3


Americas melting pot of cultures creates an amazing diversity of food across our nation. This course will focus on the planning and preparation of Northeastern Coastal, Cajun/Bayou, Southwestern, West Coast, and other regional niche cuisines in the plated style of presentation. Also, the Farm to Table movement, and other local and national trends will be studied and prepared.

Pre-requisite(s):
CHEF 150  



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