CART 150 International Cuisine

6 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 160

Corequisites: CART 145 and CART 155

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

College-Wide Learning Outcomes
This course teaches to the college-wide learning outcome of Cultural Humility, the ability to practice lifelong learning and critical self-reflection in order to understand one’s own cultural identity and its impact on being open to and supporting the cultures of others.

Total Hours: 100 Theory (Lecture) Hours: 20 Guided Practice (Lab or Clinical) Hours: 80