CULN113 International Cuisine
Department of Business, Innovation, and Legal Studies: Culinary Arts
- I. Course Number and Title
- CULN113 International Cuisine
- II. Number of Credits
- 4 credits
- III. Number of Instructional Minutes
- 3000
- IV. Prerequisites
- CULN110 (C or better) or Permission of the Department of Business, Innovation, and Legal Studies
- Corequisites
- None
- V. Other Pertinent Information
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This course focuses on developing the knowledge and skills required for success in entry or specialized level jobs in the hospitality industry. The principles introduced in this course will be useful to both hospitality management and students in other culinary programs. management and occupational students. In addition, the material covered in this course will be useful for the food service worker/manager who desires to upgrade or improve their job skills and knowledge.
Lab fees apply.
- VI. Catalog Course Description
- This kitchen lab course covers traditional and contemporary food preparation procedures for international and ethnic-specific cuisines. Students develop an understanding of global culinary cultures and international ingredients, flavor profiles and food sources.
- VII. Required Course Content and Direction
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Course Learning Goals
Students will:
- employ appropriate, effective, safe, and sanitary methods of handling foods and equipment in the kitchen lab;
- use appropriate techniques to prepare hot and cold international food;
- use terminology specific to ethnic cuisines;
- analyze foods in terms of appearance, aroma, flavor, texture, and presentation;
- identify international culinary trends of the food service industry; and
- demonstrate appropriate ethnic-specific, creatively expressed food presentation techniques.
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Planned Sequence of Topics and/or Learning Activities
- A study of the fundamentals of internationally-based food preparation procedures using industry sanitation and safety practices.
- Usage of standardized recipes, food costing, various cooking tests to determine food quality, yield, and presentation.
- International culinary trends of the food service industry.
- Basic terminology and production techniques of a variety of ethnic-specific foods.
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Assessment Methods for Course Learning Goals
Student mastery of knowledge and skills will be assessed with quizzes and lab projects. -
Reference, Resource, or Learning Materials to be used by Student:
See course syllabus for required textbook.
Kitchen uniform required for culinary students, appropriate clothing including hat and non-slip shoes required for all others.
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New 11/21