CART 150 International Cuisine

4 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 Theory (Lecture) Hours: 30 Guided Practice (Lab or Clinical) Hours: 20