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.

Credits

1

Lecture Contact Hours

0

Lab Contact Hours

2

Other Contact Hours

0

Course Learning Outcomes

1. Identify and explain the key ingredients and culinary techniques that define the cuisines of the region or population studied.
2. Articulate the ethnic and cultural influences that drive the cuisine of a specific region.
3. Utilize plating and presentation techniques to improve customers' sense of value.
4. Present a successful objective critique of colleagues' work.

View Course Outline

CUL 165: Special Topics in Culinary Arts

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

1

Contact Hours

Lecture	0
Lab	2
Other	0

Course Learning Outcomes

1. Identify and explain the key ingredients and culinary techniques that define the cuisines of the region or population studied.
2. Articulate the ethnic and cultural influences that drive the cuisine of a specific region.
3. Utilize plating and presentation techniques to improve customers' sense of value.
4. 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