Maricopa Community Colleges  FON182   19986-20015 
Official Course Description:   MCCCD Approval:  03/24/98
FON182      19986-20015 L+L 3 Credit(s) 5 Period(s)
American Regional Cuisine
American regional food preparation applied to restaurants. Review principles of sanitation and safety. Explores history and customs, serving styles, and preparation techniques of foods unique to selected American regions. Emphasis on practical cooking experiences in a restaurant setting. American regions to include, but not limited to: Southern, Cajun/Creole, New England, Mid-West, and Pacific Coast. Prerequisites: FON180, or equivalent restaurant experience, or instructor permission.
 
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MCCCD Official Course Competencies:
 
FON182   19986-20015 American Regional Cuisine
1. Apply safety and sanitation precautions to restaurant cooking. (I)
2. Discuss the food related history, customs, and geography of selected American regions. (II)
3. Use basic culinary terms unique to selected American regions. (III)
4. Locate, evaluate, and use cookbooks for selected American regions. (IV)
5. Locate, convert, test, standardize and use recipes for selected American regions. (IV, V)
6. Estimate costs of basic American regional foods. (V)
7. Locate wholesale sources of ingredients and foods for selected categories of American regional meals. (VI)
8. Identify and use ingredients unique to selected American regional foods. (VI)
9. Plan for preparation, and prepare quantity meals for selected American regions. (VII, VIII)
10. Serve selected American regional meals in the typical regional style. (IX)
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MCCCD Official Course Outline:
 
FON182   19986-20015 American Regional Cuisine
    I. Review of safety and sanitation principles for restaurant kitchens
        A. Personal hygiene and safety
        B. Safety and cleanliness in the work environment
      II. Food related American regional background
          A. History
          B. Customs
          C. Geography
        III. American regional culinary terms
          IV. American cookbooks and recipes
              A. Sources
              B. Evaluation
            V. Recipe use
                A. Conversions
                  1. Units of measure
                  2. Quantity
                B. Recipe testing and standardizing
                C. Basic recipe costing
              VI. Ingredients unique to the American region
                  A. Sources
                  B. Identification and functions
                VII. Setting-up the mis-en-place
                  VIII. Quantity preparation
                      A. Unique equipment and utensils
                      B. Preparation techniques
                        1. Staple foods
                        2. Unique regional dishes
                        3. Meals
                    IX. Serving styles unique to the region
                        A. Table setting and decoration
                        B. Special condiments and garnishes
                        C. American regional customs
                        D. Tableside cooking
                        E. Eating procedures
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