CUL 112 - Fundamentals III

Credits 3
Students will research and study the regions of the United States heritage “Melting Pot” and international cooking cuisines. The cooking methods of the foods indigenous to the specific regions will be discussed. The preparation and cooking should reflect on authenticity, texture, flavor, consistency and appearance. Seasoning, presentation and hot food holding will be discussed. Food quality, sanitation, mise-en-place and teamwork will be evaluated.
Course Outcomes

Fabricate and apply appropriate methodologies in advanced production, American regional, and International cuisines.