Master Course Outline American Regional Cuisine Course Number: CA 121 Credits: 4 Hours per Quarter: 70 Lecture Hours:10    Lab Hours:60 Description Practice techniques for appetizers, salads, desserts, breadings, batters, smoked, roasted and fried foods in the context of regional American specialties. Regions include Coastal areas of the continental US, the Caribbean, Hawaii and the Pacific Northwest. Students will explore regional variations, food ingredients and the impact of culture, geography and ethnicity on regional cooking styles. Prerequisite: CA 120. Intended Skills and Attitude Outcomes Syllabi Listing Course Year Quarter Item Instructor   CA 121 Winter 2013 1266 GREGORY schnorr View Syllabus Two Year Projected Schedule Year One* Year Two** Fall Winter Spring Summer Mini  Fall Winter Spring Summer Mini   X         X       *Year one is all odd years (2003-2004) **Year two is all even years (2004-2005)