CUL-2450 International Cuisine

Credits 3
A continuation of CUL-2150 . Production will include French, Italian, Asian and other ethnic and regional cuisines. Discussion topics will include indigenous ingredients, flavors, cooking methods and techniques.
n/a
Prerequisite(s): HSM-1550, CUL-1100, CUL-1150, and CUL-2150.
1 class/4 lab hours.
Course Outcomes

Distinguish factors that influence a cuisine, including climate, topography, history, religion, and economics.
Correlate specific elements that characterize a cuisine, including seasonings, staple foods, preservation methods, and cooking methods and equipment
Connect specific ethnic ingredients and their use.
Prepare a variety of meals using specific ethnic elements and techniques.
Develop fusion menus.