CUL 222L - Specialty Cuisines: International/American
Cooking techniques and finished dishes for American Regional Cuisines and International Cuisines providing comprehensive instruction of cuisines found throughout American regions and the world not only thorugh recipes and techniques, but also through coverage of the history, culture, geography, religion, and locally grown ingredients that influence these various cuisines.
Prerequisites: BHM 110 Sanitation and Safety, BHM 216 Quantity Food Production, CUL 200 Baking Principles, or permission of department Chair. Required skills to complete specialty cuisines.
6 Laboratory Hours
Learning Outcomes of the Course:
Upon successful completion of this course the student will be able to:
Prepare cuisines from the follwoing regions:
America: New England; Mid-Atlantic States; The South; Floribbean Cuisine; Cajun and Creole Cuisine; Cuisine of the Central Plains; Texas and Tex-Mex Cuisine; Cuisines of the Southwest and the Rocky Mountain Region; California; Pacific Northwest and Hawaii
Internationally: Mexico; South America; The Caribbean; Japan; China; Korea; Southeast Asia; Spain; The Middle East; Turkey, Greece, and Crete; Africa; India; The British Isles; France; Italy; Germany, Austria, Switzerland; Scandinavia and Russia
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