CULA 144 International and Classical Cuisine

4 credits

This course is an in-depth study of Classical and International cuisines. Through lectures, demonstrations, and hands-on cooking, students will learn the products, ingredients, and techniques that are indigenous to the regions of each cuisine.

Plate presentation, mis en place, organization, and cooking techniques are emphasized. The recipes used in this curriculum are close replications to the original dishes.

Prerequisites: CULA 120 or instructor permission.

Quarters Offered: Summer

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

Recognize and demonstrate awareness to the different products, ingredients, restrictions, and techniques associated with various cultures and countries
Properly prepare foods using the fundamental cooking methods of various cultures
Properly prepare and cook foods using classical methods
Apply food presentation techniques to create aesthetically pleasing dishes
Properly apply basic butchering techniques in the fabrication of meat products