American Regional Cooking HOSF 9413 Email to a Friend 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. Note(s) You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class. Prerequisite(s) You must have completed our HOSF 9088 Culinary Arts I course or an approved equivalent. Contact Information 416-415-5000, ext. 2517 email@example.com Web registration is temporarily unavailable due to a scheduled upgrade starting Friday, June 30, 2017, at 3:30 p.m. We apologize for the inconvenience. Please check back at a later time. Course Section(s) Available CRN: F16093 Date(s) Day(s) Time Building Room 16 Sep 2017 – 28 Oct 2017 Sa 1 – 5 p.m. SJB TBA Hours: 24 Fee: $418 (includes food used in class) Register Now CRN: W52010 Date(s) Day(s) Time Building Room 27 Feb 2018 – 03 Apr 2018 Tu 6:15 – 10:15 p.m. SJB TBA Hours: 24 Fee: $418 (includes food used in class) Register Now 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.