Contents
Catalog Links

CUL-125 Regional American Cuisine

This course is the practical application of American Regional Cuisines. This course will explore the differences in spices, cooking techniques and flavors from around the United States. This course may be repeated more than once.

Credits

1

Department

  • Business

Semesters Course Will Be Offered

  • Spring
For more detailed course information view the Course Outline

CUL 125: Regional American Cuisine

Department

Business

Course Description

This course is the practical application of American Regional Cuisines. This course will explore the differences in spices, cooking techniques and flavors from around the United States. This course may be repeated more than once.

Credit Hours

1

Contact Hours

Lecture0
Lab2
Other0

Grading Scheme

Letter

Semester(s) Course Will Be Offered

Spring

Course Learning Outcomes

  1. Students will be able to discuss current food and culture topics and effects on our industry, including ethical responsibility.
  2. Create hot and cold food plates with a variety of Regional ingredients.
  3. Present a successful objective critique of colleagues' work.

Topic Outline

  1. New England
    1. New England Clam Chowder
    2. New England Boiled Dinner with horseradish sauce
    3. Lobster rolls
    4. Sautéed Scallops with mushrooms
    5. Poached Haddock with mussels and julienne vegetables
    6. Peach and Blueberry Cobbler
  2. American South
    1. Shrimp and Grits
    2. Maryland Crab Cakes
    3. Pecan encrusted catfish
    4. Chicken and Andouille sausage gumbo
    5. Crawfish Etouffee
    6. Creole Jambalaya
    7. Bread pudding with whiskey sauce
    8. Beignets
  3. Texan and Tex-Mex
    1. Tortilla Soup
    2. Pork Taquitos
  4. California Cuisine
    1. San Fran Cioppino
    2. Strawberry Shortcake with cornmeal biscuits
    3. Fennel and sweet onion pizza
    4. Lemon Mousse
    5. Calamari artichoke and penne pasta
    6. Baby greens with Goat chees Croquettes
    7. Duck Breasts with Pine nuts and honey
  5. Pacific Northwest
    1. Smoked salmon
    2. Grilled Lamb chops
    3. Seared Halibut and Ginger and mushrooms
    4. Cherry Clafoutis
    5. Pork belly sandwiches
    6. Pea soup with crab and mint