American Regional Cooking
Description
Our American Regional Cooking course celebrates the diversity of food culture in the United States through the exploration of regional delicacies from coast to coast. Consider foods that originated in New England, the Mid-Atlantic states, the Deep South, the Southwest, the West Coast and more. Learn to make such quintessential recipes as lobster rolls, clam chowder, peach- and pecan-braised pork belly, jambalaya, country fried steak, BBQ sauce and seared halibut.
Also check out our on-campus course: HOSF 9413 American Regional Cooking
Prerequisites
You must have completed our HOSF 9088 Culinary Arts 1 course or our HOSF 9473 Culinary Arts 1 (Online) course. (An approved equivalent is also acceptable.)
Note: Check with the institution regarding start/end dates, prices, and delivery method. These may vary according to program, section, and/or semester.
Also check out our on-campus course: HOSF 9413 American Regional Cooking
Prerequisites
You must have completed our HOSF 9088 Culinary Arts 1 course or our HOSF 9473 Culinary Arts 1 (Online) course. (An approved equivalent is also acceptable.)
Note: Check with the institution regarding start/end dates, prices, and delivery method. These may vary according to program, section, and/or semester.
Related Programs
Overview
- Institution: George Brown College
- Level: College
- Language: English
- Course Code: HOSF9503
- Delivery Method: Fully Online/Distance
Disclaimer:
Check with the institution regarding start/end dates, prices, and delivery method. These may vary according to program, section, and/or semester.
Check with the institution regarding start/end dates, prices, and delivery method. These may vary according to program, section, and/or semester.