Dec 26, 2024  
Catalog 2019-2020 
    
Catalog 2019-2020 [ARCHIVED CATALOG]

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 Lecture Hours: 30 Lab or Clinical Hours: 20