This course comprises the study, preparation and presentation of ingredients, cooking methods and classic dishes from selected countries, based on their current popularity in restaurants. Students develop knowledge and basic understanding of the cuisines of France, Italy, Spain, the Mediterranean region and various Asian and Latin American countries. While practicing environmental stewardship and zero or reduced waste initiatives students prepare selected menus from these cuisines for the dining public in a restaurant setting. This course examines the role of food and its contribution and influence over history, culture, religion, economics, and politics. Food customs and attitudes are also explored, as well as the social awareness of selected food patterns and customs. Group 2 course.
Required Prerequisites CUL 111
General Education Outcomes supported by this course
Other college designations supported by this course
Degree Req:Cultural Persp/Div
Course Learning Outcomes Knowledge:
- Explain key concepts, terms, and relationships appropriate to professional cooking.
- Identify equipment and products used in professional kitchens.
- Connect the use of cooking methods to planned end results.
- Demonstrate professional knife skills and cooking methods.
- Modify recipes to reflect the quantity needed for production.
- Integrate quality cooking methods and service to produce customer satisfaction.
- Relate interactions between cooking and design, sanitation and management.
Caring - Civic Learning:
- Evaluate different life experiences, temperaments, and talents and how these traits positively affect group work.
Learning How to Learn:
- Describe the impact of quality food service on successful food service outlets.
- Interpret standardized recipes to create various menu items.
- Determine appropriate knife skills and cooking techniques in various commercial restaurant situations.