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May 03, 2024
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Catalog 2019-2020 [ARCHIVED CATALOG]
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CART 150 International Cuisine4 credits
This course covers international, classical, and regional cuisines. Lectures, demonstrations, and hands-on cooking are used to teach students the products, ingredients, flavors, and techniques that are associated with the particular cuisines.
Prerequisites: CART 135 and CART 140
Corequisites: CART 145
Course Outcomes
Upon successful completion of this course students will be able to:
- Identify various culinary regions and explain culinary relationships and influences
- Identify products, ingredients, flavors, and cooking techniques associated with various cultures and regions
- Properly prepare food using traditional and modern cooking methods of various cultures and regions
- Create aesthetically pleasing dishes reflective of various cultures and regions
Program Outcomes
This course teaches to the following program outcome:
- meet the Skills Standards of American Culinary Federation
Global Outcomes
This course teaches to the global outcome of information literacy.
Total Hours: 50 Lecture Hours: 30 Lab or Clinical Hours: 20
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