American Regional Cooking HOSF 9503


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 on-campus course: HOSF 9413 American Regional Cooking


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





Course Sections

There are no classes currently scheduled for this course; however, check back soon to see if we have developed additional schedules. Additionally, registration opens up for 2024–25 academic year classes (September 2024 to August 2025) on Thursday, July 4, 2024.
If you would like to receive an email update for the 2024–25 academic year, complete our notification sign-up form. You will also receive reminders when each academic term starts, beginning with Fall 2024.
Centre for Hospitality and Culinary Arts
Office 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.