American Regional Cooking HOSF 9503

Online

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

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

24

Fee

$203.72
CRN:
W57044
Teacher-led Online
Date(s):
–
Day(s):
Sa
Time:
1 – 2:30 p.m.
Location(s):
Online (teacher-led)
plus the following
Date(s):
–
Time:
—
Location(s):
Online (self-directed)
Hours:
24
Fee:
$203.72
Delivery:
Teacher-led online classes use a learning management system (LMS) and videoconferencing software (which may require a camera and a microphone). A welcome letter with details about the LMS will be emailed to you. Self-directed online classes use a learning management system (LMS) and offer teacher email support. A welcome letter with details about the LMS will be emailed to you.
Register Now
Contact Information
Centre for Hospitality and Culinary Arts
Phone:
416-415-5000, ext. 2517
Office(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.