CUL 250 - International Cuisine

Credits: 6
Lecture Contact Hours: 2
Lab Contact Hours: 7.33
Description: Students will learn food culture, history and terminology of various international cuisines. In addition, they will study traditional and contemporary cooking techniques. Students will prepare regional entrées, salads, appetizers and soups based on industry trends and various buffet presentations. The menu items will be offered to the public and served in the American Harvest Restaurant.

Prerequisites: CUL 130. CUL 135. CUL 136. CUL 140. CUL 145. CUL 150.
Corequisites: CUL 210. CUL 248.
Recommended: None

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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Course Competencies
1. Prepare menu items from regional ingredients in traditional and contemporary global cuisines through the application of the fundamentals of French, Italian, Spanish and Continental European cooking.

2. Prepare menu items from regional ingredients in traditional and contemporary global cuisines through the application of the fundamentals of Mediterranean, Greek, Middle Eastern and North African cooking.

3. Prepare menu items from regional ingredients in traditional and contemporary global cuisines through the application of the fundamentals of Caribbean, Central and South American cooking.

4. Prepare menu items from regional ingredients in traditional and contemporary global cuisines through the application of the fundamentals of Chinese, Japanese, Korean and Asian cooking.

5. Prepare menu items from regional ingredients in traditional and contemporary global cuisines through the application of the fundamentals of Vietnamese, Thai, Indonesian and Southeast Asian cooking.

6. Explore the terminologies, influences and cultural history of global regional cuisines in French, Italian, Spanish and Continental European cooking.

7. Explore the terminologies, influences and cultural history of global regional cuisines in Mediterranean, Greek, Middle Eastern, and North African cooking.

8. Explore the terminologies, influences and cultural history of global regional cuisines in the Caribbean, Central and South American cooking.

9. Explore the terminologies, influences and cultural history of global regional cuisines in Asian: Chinese, Japanese and Korean cooking.

10. Explore the terminologies, influences and cultural history of global regional cuisines in Southeast Asian: Vietnamese, Thai and Indonesian cooking.

11. Demonstrate global cooking techniques.

12. Prepare food and deliver services in the style of traditional and modern volume (50 people) cookery and dinner services, with an emphasis on mise en place, organizational skills and timing.

13. Design proper plate and buffet presentations.

14. Explore global nutritional diets and dishes.

15. Practice proper food handling, safety and sanitation techniques.

16. Apply critical thinking to recipe adaptation for dinner services.

17. Calculate recipe conversion and costs for a practical project.