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

Facebook this Page (opens a new window)

Tweet this Page (opens a new window)

Add to Portfolio (opens a new window)