CUL 213 - World Cuisine

Course Description

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.

Credit Hours

5

Contact Hours

10

Lab Hours

10

General Education Outcomes supported by this course

Quantitative Reasoning

Other college designations supported by this course

Degree Req:Cultural Persp/Div