Jul 22, 2024  
College Catalog 2022-2023 
College Catalog 2022-2023 [ARCHIVED CATALOG]

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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.

Billable Contact Hours: 8

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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.


  1. Explain food safety guidelines and how they relate to hands-on food preparation.
  2. 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.


  1. Explain appropriate methods used to properly cool various foods.
  2. Explain how to properly store various foods in order to eliminate the risk of contamination.
  3. Explain how to properly date and label food for storage.
  4. 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.


  1. Explain how to maintain fresh food in relation to timely serviceability.
  2. Explain potential food safety issues related to serving hot and cold foods.
  3. Explain food time and temperatures concerns.

• Communication: The graduate can communicate effectively for the intended purpose and audience.
• Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
• Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
• Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
• Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
• Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.

CDO marked YES apply to this course:
Communication: YES
Critical Thinking: YES
Global Literacy: YES
Information Literacy: YES
Quantitative Reasoning: YES
Scientific Literacy: YES


  1. Introduction
  2. Terms and Organization
  3. Prep
  4. France - Northern/Restaurant Opens
  5. France - Southern
  6. Germany
  7. Italy - Northern
  8. Italy - Southern
  9. Spain
  10. Morocco/North Africa
  11. Greece/Cypress
  12. Middle East
  13. Poland
  14. Czech Republic
  15. Scandinavia/Russia
  16. Hong Kong/China
  17. Japan
  18. India
  19. Central America
  20. South America
  21. Canada
  22. America - Eastern
  23. America - Northern
  24. America - Southern
  25. America - Western
  26. Clean-up and Close -down
  27. Final Exam

Primary Faculty
O’Farrell, Scott
Secondary Faculty

Associate Dean
Evans-Mach, Patrick
Balsamo, Michael

Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088

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