International and Regional Cuisine

Catalog description

In this hands-on culinary course, students will explore the rich diversity of global food traditions through the preparation of multi-course ethnic meals representing various international and regional cuisines. Emphasis is placed on both quality and quantity food production techniques, with students learning to plan, prepare, and present culturally authentic dishes in a professional kitchen setting. Throughout the semester, students will gain practical experience by preparing meals for guests, simulating real-world restaurant and catering environments. A highlight of the course is the Seagrass Restaurant Student Learning Lab Dinner series, a capstone event where students execute a full-scale, banquet-style catered service, showcasing their skills in menu development, large-scale production, teamwork, and hospitality.