NWCCD 2018-19 Catalog 
    May 24, 2024  
NWCCD 2018-19 Catalog [This is an Archived Catalog.]

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CULA 2720 - North American Cuisine

This course takes a hands-on approach to the planning, development and the creation of popular food styles from North America. Cooking principles and practices are thoroughly covered including sanitation, preparation, ingredient identification, menu planning, cooking techniques and plate presentation.

Credits: 3

Instructional Method Lecture/Lab

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 2720 North American 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 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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