HMR 225 - American Regional Cuisine (3 Credits)

Students are introduced to American regional cuisine. The emphasis is on dishes that are prepared in area restaurants. Cuisines covered in this course reflect foods commonly identified with culinary regions throughout the U.S. Proper chef attire is required to be admitted into the laboratory. Lecture Hours: 20. Laboratory Hours: 36. Prerequisite(s): HMR 120 . Materials Fee: $75. Usually offered in the fall.