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Aug 06, 2026
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CHEF 1441 - American Regional Cuisine
Semester Credit Hours: 4
Lecture Hours: 2
Lab Hours: 6
A study of the development of regional cuisines in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize and acquire knowledge of recipe strategies and production systems.
Prerequisite: CHEF 2331 with a grade of “C” or better
Differential Fee: $48
High Cost Vo/Tech Course Fee: $112
Course Designation: Professional and Technical
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