CULH 1320 - International Kitchen Credit Hours: 5.00 Prerequisites: CULH 1050, CULH 1155, and CULH 1310
(formerly CULH 1330)
CULH 1320 involves the study of international foods and food culture. Students will prepare a variety of international dishes using standardized recipes in the commercial kitchen of our signature restaurant. Students will utilize the geographical spices that influence various regions of the world. Students cook under the direction of a chef-instructor.
Location: Center Campus
Contact Hours: 8 Billable Contact Hours: 8 OUTCOMES AND OBJECTIVES Outcome 1: Upon completion of this course, students will be able to utilize safety and sanitation practices when preparing, cooking, and serving all food items in the professional kitchen.
Objectives:
- Explain food safety guidelines and how they relate to hands-on food preparation.
- Explain personal hygiene guidelines, hand washing, hair restraint, jewelry.
Outcome 2: Upon completion of this course, students will be able to apply proper sanitary procedures for all food items when cooling, storing, labeling, dating, and reheating food.
Objectives:
- Explain appropriate methods used to properly cool various foods.
- Explain how to properly store various foods in order to eliminate the risk of contamination.
- Explain how to properly date and label food for storage.
- Explain how to properly reheat food to ensure appropriate temperature.
Outcome 3: Upon completion of this course, students will be able to demonstrate how to maximize food freshness, quality, safety, and sanitation when serving hot foods and cold foods.
Objectives:
- Explain how to maintain fresh food in relation to timely serviceability.
- Explain potential food safety issues related to serving hot and cold foods.
- Explain food time and temperatures concerns.
COMMON DEGREE OUTCOMES (Bulleted outcomes apply to the course)
- 1. The graduate can integrate the knowledge and technological skills necessary to be a successful learner.
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- 2. The graduate can demonstrate how to think competently.
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- The graduate can demonstrate how to employ mathematical knowledge.
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- 4. The graduate can demonstrate how to communicate competently.
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- 5. The graduate is sensitive to issues relating to a diverse, global society.
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COURSE CONTENT OUTLINE
- Introduction
- Terms and Organization
- Prep
- France - Northern/Restaurant Opens
- France - Southern
- Germany
- Italy - Northern
- Italy - Southern
- Spain
- Morocco/North Africa
- Greece/Cypress
- Middle East
- Poland
- Czech Republic
- Scandinavia/Russia
- Hong Kong/China
- Japan
- India
- Central America
- South America
- Canada
- America - Eastern
- America - Northern
- America - Southern
- America - Western
- Clean-up and Close -down
- Final Exam
Primary Faculty O’Farrell, Scott Secondary Faculty Associate Dean Evans-Mach, Patrick Dean Balsamo, Michael
Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088
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