Dec 01, 2022  
2020-2021 Catalog 
2020-2021 Catalog [ARCHIVED CATALOG]

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CLR 228 - International Cuisine

Credits: 3
2 Lecture Hours 2 Lab Hours

Prerequisites: CLR 202  and CLR 220  

This course emphasizes both the influences and ingredients that create the unique character of selected world cuisines.  Working in groups, students prepare, taste, 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:

  1. Practice the principles of kitchen safety and sanitation.
  2. Discuss the similarities and differences in the cuisines of the world.
  3. Explore the impact international cuisines have had on the culinary culture of the United States.
  4. Identify cooking techniques, ingredients and spices used in international cuisines.
  5. Produce food representative of international cuisines.
  6. Evaluate food prepared in class in terms of cooking technique, flavor, appearance and presentation.
Listed Topics
  1. Latin cuisine
  2. Classical French cuisine
  3. Southern European cuisine
  4. Northern European cuisine
  5. Middle Eastern cuisine
  6. Indian cuisine
  7. Asian cuisine
Reference Materials
Textbook, program knife kit and uniform.
Approved By: Bullock, Quintin Date Approved: 02/28/2017

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