CULA2056 Global Cuisine
This course is intended to give students a better understanding of the cuisines, major and minor, famous and less so, of the different regions of world. It will explore how they arose from their cultures and geographies, what factors influence menu choices in those regions, and what indigenous techniques are used in their preparation. In addition, the course will provide useful information in the search for ingredients in preparing those cuisines.
Prerequisite
Food manager's certificate, current registration to earn one, or instructor's approval
Course Requirements and Evaluation
Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.
Learning Outcomes
The following outcomes will be addressed in the course:
Demonstrate knowledge of the cultures which produces each cuisine
Demonstrate cooking techniques familiar to a variety of world regions
Demonstrate knowledge of the ingredients used in different regions of the world
Participate in discussions of global food and culture
Demonstrate teamwork in the preparation of each session's menu
Evaluate characteristics of regional food & beverage traditions
Demonstrate professionalism in the areas of preparation, clean up and sanitation
Demonstrate understanding of the role of products in the culinary environment
Demonstrate the ability to source produces for a global menu
Design a regional specific menu
Demonstrate the knowledge of the influence climate has on global and regional cuisine
Identify global influences on American cuisine
Text and References
A list of textbooks required for this course is available at the
campus store and in eServices.
Course Scheduling
The scheduled hours of instruction include sixteen hours for each lecture credit, thirty two hours for each lab credit and forty hours for each credit of supervised occupational experience (SOE). Lecture credit may include formal or impromptu lectures, demonstrations or discussions with the entire class or with small groups or individuals. Refer to the Credit Details section of this course outline for the credit breakdown.
Accommodations Statement
Access Services - Reasonable accommodations are available to qualified students with documented disabilities. Upon attending an intake meeting with Access Services, qualified students will receive a letter listing the approved accommodations that they may provide to their instructors. If you have a documented disability that may require accommodations, contact HTC Access Services at
AccessServices@hennepintech.edu or
https://hennepintech.edu/current-students/access-services/index.html.
Campus
Brooklyn Park Campus: 952-995-1300
Credit Details