North American Cuisine

The knowledge and skill learned in the preceding classes and helps students build confidence in the techniques of basic cookery. The development of knife skills is accented. American Regional cuisine explores the use of indigenous ingredients in the preparation of traditional and contemporary American specialties. The concepts of mise en place, time-lines, plate presentation, and teamwork in a production setting are introduced and accentuated. Timing and organization skills are emphasized

Louisiana's Cuisine

Creole Jambalaya

Louisiana's Cuisine Cajun and Creole Cuisine

The cuisine of the F

Chicken with Tamarind Ginger Sauce

The cuisine of the Floribbean

The cuisine of the F

Key Lime Pie

The cuisine of the Floribbean

The cuisine of the F

Jerk Chicken Skewer with Cucumber and Pineapple Salsa

The cuisine of the Floribbean

The cuisine of the S

Caramelized Watermelon and Mixed Greens with Shallot- Citrus Dressing

The cuisine of the South

The cuisine of the S

Peanut Brittle

The cuisine of the South

The cuisine of the S

Peanut Brittle

The cuisine of the South

Cuisine et restauration/LaSalle College Vancouver/Duck with Pinenuts & Honey

Duck with Pinenuts & Honey

Central Plains Cuisi

Macaroni & Cheese

Central Plains Cuisine

Cuisine et restauration/LaSalle College Vancouver/om0wye3jnzlvz2luqt05149o31t8tbuq
Louisiana's Cuisine
The cuisine of the F
The cuisine of the F
The cuisine of the F
The cuisine of the S
The cuisine of the S
The cuisine of the S
Cuisine et restauration/LaSalle College Vancouver/Duck with Pinenuts & Honey
Central Plains Cuisi
Cuisine et restauration/LaSalle College Vancouver/om0wye3jnzlvz2luqt05149o31t8tbuq