CULN114 Regional Cuisines of the U.S.
Department of Business, Innovation, and Legal Studies: Culinary Arts
- I. Course Number and Title
- CULN114 Regional Cuisines of the U.S.
- 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. both 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 introduces students to the foods, recipes, and flavor profiles of the various regions of the United States. Students develop knowledge and skills needed to create the cuisines typically found in the different regions in our country. Regional cultural traditions and practices are also analyzed.
- 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;
- discuss the various food cultures and traditions of different regions of the United States and where these cultures and traditions originated;
- demonstrate how to prepare and cook the ingredients indigenous to each region of the U.S.;
- prepare recipes from the various regions utilizing regional ingredients, cooking methods, and cooking equipment; and
- identify the chefs and individuals responsible for the popularization and continued growth of the regional cuisines of the United States.
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Planned Sequence of Topics and/or Learning Activities
- A study of the fundamentals of regional cuisines of the U.S. including 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.
- Current culinary trends in the United States.
- Basic terminology and production techniques of a variety of foods found throughout the United States.
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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