CUL-165 Special Topics in Culinary Arts
This lab course will allow students to explore different areas of culinary specialty. The course would involve hands on instruction in varied areas in the discipline, sometimes with FLCC instructors, and sometimes with guest instructors depending on the topic selected for the term.
For more detailed course information view the
Course Outline
Course Description
This lab course will allow students to explore different areas of culinary specialty. The course would involve hands on instruction in varied areas in the discipline, sometimes with FLCC instructors, and sometimes with guest instructors depending on the topic selected for the term.
Credit Hours
1Course Learning Outcomes
- Identify and explain the key ingredients and culinary techniques that define the cuisines of the region or population studied.
- Articulate the ethnic and cultural influences that drive the cuisine of a specific region.
- Utilize plating and presentation techniques to improve customers' sense of value.
- Present a successful objective critique of colleagues' work.
Topic Outline
1. This would change for each offering. A sample for Regional Italian Cooking is provided below.
2. Week 1- Cuisine of Sicily
3. Week 2- Cuisine of Campania
4. Week 3- Cuisine of Lazio
5. Week 4- Cuisine of Abruzzo
6. Week 5- Cuisine of Tuscany
7. Week 6- Cuisine of Piemonte
8. Week 7- Cuisine of Veneto