CUL 230 Global Cuisines

Lecture: 1 Lab: 8 Clinic: 0 Credits: 5

This course provides practical experience in the planning, preparation, and presentation of representative foods from a variety of world cuisines. Emphasis is placed on indigenous ingredients and customs, nutritional concerns, and cooking techniques. Upon completion, students should be able to research and execute a variety of international and domestic menus.

Pre-requisite(s): C or better in CUL 110, CUL 140, and CUL 240.
Co-requisite(s): CUL 160 and CUL 270.
Course is typically offered in Fall.
Student Learning Outcomes (SLOs)
At the completion of the course, the students should be able to do the following:

Develop a menu for a specific region based on research.
Calculate the cost of the menu for service.
Write a report based on research findings.
Create an oral report on the specific region.
Prepare order for all foods needed for production of menu to be served to the public.
Provide printed menus, music, and decorations to complement the served menu on day of service.
Facilitate the production of the food for the menu on the day of service.