CUL-145 International Cuisine

Explore the most influential cultures and flavor profiles from around the globe. Learn to identify the distinctly different and common ingredients that identify each major cuisine, while practicing traditional and modern techniques to produce contemporary restaurant quality menu items.

Credits

1

Lecture Contact Hours

0

Lab Contact Hours

2

Other Contact Hours

0

Department

• Business

Grading Scheme

• Letter

SUNY Gen Ed Credit

• No

Semesters Course Will Be Offered

• Spring

Course Learning Outcomes

1. Students will be able to discuss current food and culture topics and effects on our industry, including ethical responsibility.
2. Create hot and cold food plates using international flavor profiles.
3. Present successful objective critiques of colleagues' work.

View Course Outline

CUL 145: International Cuisine

Department

Business

Course Description

Explore the most influential cultures and flavor profiles from around the globe. Learn to identify the distinctly different and common ingredients that identify each major cuisine, while practicing traditional and modern techniques to produce contemporary restaurant quality menu items.

Credit Hours

1

Contact Hours

Lecture	0
Lab	2
Other	0

Grading Scheme

Letter

Semester(s) Course Will Be Offered

Spring

Course Learning Outcomes

1. Students will be able to discuss current food and culture topics and effects on our industry, including ethical responsibility.
2. Create hot and cold food plates using international flavor profiles.
3. Present successful objective critiques of colleagues' work.

Topic Outline

1. Latin American
2. German
3. Caribbean
4. Italian
5. French
6. Greek
7. British Isles