CUL-2450 International Cuisine

Credits 3
In this course students learn to prepare foods using indigenous ingredients, global flavors, and traditional cooking methods and techniques. Students study the impact of globalization on regional cuisines and prepare a variety of regional cuisines, including French, Italian, and Asian, as well as locally-inspired dishes.

Prerequisite(s): CUL-2150

Course Outcomes

Distinguish how the individual factors of globalization influence cuisine, including climate, topography, history, religion and economics.
Compare and contrast global cuisines, including seasonings, traditional ingredients, preservation and cooking methods, and equipment.
Prepare a variety of dishes using specific ethnic elements and techniques.
Demonstrate techniques to infuse a variety of traditional ingredients and methods to create multi-cultural dishes.