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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Transfer Possibilities
Michigan Transfer Network (MiTransfer) - Utilize this website to easily search how your credits transfer to colleges and universities.

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 (CDO)

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

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

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