NWCCD 2018-19 Catalog 
  
    Aug 22, 2018  
NWCCD 2018-19 Catalog
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CULA 2640 - International Cuisine


This course takes a hands-on approach to the planning, development and creation of seven known food styles from around the world. Cooking principles are thoroughly covered including sanitation, ethnic ingredients, menu planning, cooking techniques and plate presentation. Cuisines that will be covered are Indian, Asian, Mexican, Italian, Mediterranean Spanish, and French.

Credits: 3

Instructional Method Lecture/Lab

Prerequisites:
Students must maintain a culinary grade point average of 2.5 or better to progress to the next course.

Minimum Student Competencies
Upon completion of CULA 2640 International Cuisine, the student will:

  1. Prepare numerous dishes from the many regions of Italy.
  2. Explore the various cooking styles and ingredients from several different regions.
  3. Discover about the historical significance of Italy and their influence on modern day cuisine.
  4. Discover the different styles of menu preparation.
  5. Prepare an Italian themed menu in a real world environment.




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