• American Regional Cooking HOSF 9413

    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.


    Course Essentials:

    You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class.


    You must have completed our HOSF 9088 Culinary Arts 1 course. (An approved equivalent is also acceptable.)

    Contact Information

    Some courses require you to purchase a textbook. The cost of the textbook is not included in the course fee unless otherwise indicated. If there is a textbook assigned for this course, it will be listed on the bookstore website.