Description
Understanding American regional cuisine and the ingredients distinct to the various regions and influences is essential and will expand on the foundations of culinary techniques used in preparation of various dishes utilizing beef, pork, lamb, seafood and game. Students will utilize the various principles and will focus on technique, plating presentation and display. This class will expand on the foundations of HCA 112 and 213. Students will understand the importance of world history and the legacy of global cultures and how it has influenced foods particular to each American region. Prerequisite: completion of technical certificate