HOSP-215: International Cooking

School
Business, Entrepreneurship, & Professional Development
Department
Hospitality Studies
Academic Level
Undergraduate
Course Subject
Hospitality
Course Number
215
Course Title
International Cooking
Credit Hours
4.00
Instructor Contact Hours Per Semester
62.00 (for 15-week classes)
Student Contact Hours Per Semester
62.00 (for 15-week classes)
Grading Method
A-E
Pre-requisites
Satisfactory completion of ENG-081 or ENG-082 or higher, or a satisfactory score on the English placement exam.
Co-requisites
Completed or concurrent enrollment in HOSP-105
Catalog Course Description

Presents a comprehensive overview of cuisines throughout the world. Explores how demographic changes and the accessibility of travel have altered America's cultural and culinary perspectives of the world at large.

Goals, Topics, and Objectives

Core Course Topics
  1. Cuisines Around the World
  2. Culture and Religion's Influences on Food
  3. Herbs Around the World
  4. Cooking Techniques for International Cooking
  5. Food Safety and Sanitation
  6. Food Storage
  7. Kitchen Tools and Proper Use
  8. Business' Affect on the Food Industry
  9. Buffets
Core Course Learning Objectives (Separated)
  1. Identify similarities and differences between the cuisines of the various countries.
  2. Analyze various spices and herbs from different countries.
  3. Prepare and serve an ethnic luncheon or dinner menu from recipes found on various web sites.*
  4. Demonstrate proper cooking techniques for international dishes.
  5. Examine the history of culinary influences of a specific country or region.
  6. Analyze the country's or region's topography.
  7. Explain the major ingredients and foods commonly used throughout the cuisine in many cultures.
  8. Perform various culinary techniques while preparing a specific food course of the menu.
  9. Analyze the proper handling of correct procedures for receiving, storing, preparing and serving hot and cold food items.
  10. Demonstrate safe work habits to prevent injuries and avoid common hazards.
  11. Examine the proper temperatures between hot and cold food items.
  12. Analyze the proper procedure and use of various tools and equipment in a kitchen.
  13. Demonstrate proper selection of equipment and utensils for specific application.
  14. Demonstrate proper scaling and measurement techniques.
  15. Apply basic math skills to recipe conversions.
  16. Prepare crusty, soft and specialty yeast products.
  17. Demonstrate proper knife skills.
  18. Demonstrate proper safety and sanitation in the kitchen.
  19. Name foods available around the world and why they are prevalent.
  20. Explain origins of classical French cookery.
  21. Discuss how trade and wars affected the use of ingredients.
  22. Discuss how religion affects foods that are eaten/not eaten in certain cultures.
  23. Demonstrate proper dining room buffet service techniques.
  24. Demonstrate various buffet set-ups.
  25. Perform various active stations during a buffet service.

Assessment and Requirements

Assessment of Academic Achievement

Total Possible Grade Points: 710

  • Safety Test (required to pass)
  • 12 Chapter Assignments x 15 pts each: 180 points
  • Class Assignments: 150 points
  • Class Presentation - Daily Evaluation Books 20 pts per session x 14 sessions: 280 pts
  • Final Exam: 100 points

Grading Scale:

  • 90% - 100% A
  • 80% - 89% B
  • 70% - 79% C
  • 60% - 69% D
  • 0% - 59% E
Texts

International Cooking (A Culinary Journey) by Patricia Heyman

Approval Dates

Effective Term
Fall 2015
ILT Approval Date
09/05/2014
Curriculum Committee Approval Date
12/07/2015