CLR 228 - International Cuisine
Credits: 3
2 Lecture Hours 2 Lab Hours
Prerequisites: CLR 202 and CLR 220
Description
This course explores the influences and ingredients that create the unique character of selected world cuisines. Working in groups, students prepare, plate and assess traditional dishes from around the world. The significance of ingredients, flavor profiles, preparations and cooking techniques representative of these cuisines are highlighted. Program knife kit and uniform are required for this course.
Learning Outcomes
Upon successful completion of the course, the student will:
- Practice the principles of kitchen safety and sanitation.
- Discuss the similarities and differences in the cuisines of the world.
- Explore the impact international cultures and cuisines have had on the culinary culture of the United States.
- Identify cooking techniques, ingredients and spices used in international cuisines.
- Produce food representative of international cuisines.
- Evaluate food prepared in class in terms of cooking technique, flavor, appearance and presentation.
Listed Topics
- Food pathways
- Latin cuisine
- Classical French cuisine
- Southern European cuisine
- Northern European cuisine
- Middle Eastern cuisine
- Indian cuisine
- Asian cuisine
Reference Materials
Instructor-approved textbook and materials
Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals: - Critical Thinking & Problem Solving
- Culture Society & Citizenship
Approved By: Dr. Quintin B. Bullock Date Approved: 3/12/2021
Course and Section Search
Add to Portfolio (opens a new window)
|