CUL 241 - International Cuisines

Credits: 10
Variable Credit Course: No

Lecture Hours: 0
Lab Hours: 220
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

Course Description: International Cuisine Ala carte cookery. Student operated restaurant. Overview of all roles and responsibilities in the restaurant and personnel and professionalism.

Prerequisite: CUL 185 with a C or higher.
General Education Requirements:

Fulfills Integrate General Education Requirement
Fulfills Engage General Education Requirement

Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

Develop accurate mise en place sheets.
Document challenges and success in a weekly portfolio.
Cost out menus.
Design menu items with an appropriate theme.
Demonstrate industry standard mise en place for all restaurant stations.
Practice proper management skills and communication with team members.
Practice sales techniques, including suggestive selling.
Demonstrate industry standard speed in all restaurant stations.
Adapt recipes from menu items for restaurant service.
Identify products to Purchase for a menu.
Receive and properly store products that were identified for purchase.
PROGRAM OUTCOME: Explain and apply safety and sanitation.
PROGRAM OUTCOME: Identify and demonstrate best dining room service procedures.

Course Contents

Mise en Place for various food service stations and positions.
Industry speed skills.
Ethnic soups.
Charcuterie.
Hors d’oeuvers.
Sous vide.
Molecular cooking; spherification.
Menu development & cost awareness.

Instructional Units: 15