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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
Summer 2014
1266
Gregory Schnorr
CA 121
Winter 2014
1266
Gregory Schnorr
CA 121
Summer 2013
1266
Gregory Schnorr
CA 121
Winter 2013
1266
GREGORY schnorr


Two Year Projected Schedule

Year One* Year Two**
Fall
Winter
Spring
Summer
Mini 
Fall
Winter
Spring
Summer
Mini
 
X
 
X
 
 
X
 
X
 

*Year one is all odd years (2003-2004)
**Year two is all even years (2004-2005)