INTERNATIONAL CUISINE

Catalog description

Exposure to the different gastronomic cultures of the world through lectures, demonstrations, menus, discussion, research, and recipe preparation. Emphasizing the traditional and contemporary foods of France, Italy, Spain, Mediterranean, Asia, United States, Central and South America by maintaining ethical standards and diversity. In addition, it presents the development of skills such as critical thinking, problem solving, cooking methods and techniques. Knowledge such as vocabulary, nutrition, sustainabil ity, hygiene and sanitation will be an essential part of the course. Students will also be encouraged to use quantitative reasoning while maintaining good communication, and use the internet as a research tool.