American Regional Cooking HOSF 9413

On Campus

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.

Also check out our online course: HOSF 9503 American Regional Cooking (Online)

Note(s)

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.

Prerequisites

You must have completed our HOSF 9088 Culinary Arts 1 course or our HOSF 9473 Culinary Arts 1 (Online) course. (An approved equivalent is also acceptable.)

Hours and Fees

Hours

24

Fee

$436, includes food used in class

Course Sections

CRN:
F16740
Delivery Method: On Campus
Contact:
Centre for Hospitality and Culinary Arts
Phone:
Location(s):

Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.