May 20, 2022  
2020-2021 Course Catalog 
    
2020-2021 Course Catalog [ARCHIVED CATALOG]

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HCM 172 - International Cuisine (lab)

Credits: 3
Lecture Hours: 0
Lab Hours: 6
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech
This course will provide the student with the experience of cooking through actual quantity preparation of multiple course international dinners.  Three evening gourmet dinners will be prepared and served during the semester. 
Prerequisite: HCM 152 , HCM 153 .
Corequisite: HCM 173  
Competencies
  1. Assess food quality
    1. Perform HACCP guidelines during all stages of food handling and food preparation to prevent spoilage and contamination.
    2. Demonstrate appropriate personal hygiene.
    3. Uses established procedures to prevent accidents.
    4. Incorporate clean work habits and the prevention of cross-contamination.
  2. Critique knife skills
    1. Demonstrate industry standard techniques when using knives, hand tools and other utensils or operating equipment.
    2. Prepare proper cuts, trims and bones meat prior to cooking.
    3. Show proper handling of food by washing, peeling, cutting and shredding to prepare for use.
  3. Critique international cooking styles and equipment
    1. Define and apply cooking styles and techniques unique to each cuisine.
    2. Use food preparation and production equipment, utensils and tools appropriate to each cuisine.
    3. Practice international cooking techniques unique to each cuisine.
  4. Assess international cuisine
    1. Define the culinary elements that influence regional cuisine, including geography climate, history, religion and socio - economic factors.
    2. Compare and contrast characteristics of the major cuisines of the world in Asian, Mediterranean, Italian, French, Latin and American Regional.
    3. Prepare national dishes.
  5. Evaluate international components
    1. Assess ingredients and food products specific to each cuisine.
    2. Use culinary terminology unique to each cuisine.
    3. Describe the qualities and properties of ingredients, including baked goods, pastries and desserts.
  6. Assess multicultural cooking
    1. Evaluate food items representing a variety of cuisines
    2. Construct food by using the correct techniques and procedures specified in recipes.
    3. Integrate baked goods, pastries, and desserts by using correct techniques, procedures, and various finishing techniques.
  7. Assess proficiency in preparation of large quantity food products.
    1. Identify greens, fruits, vegetables, cheeses, starch products, sauces, poultry, fish, and meats.
    2. Prepare assigned recipes of large quantity foods.
    3. Demonstrate organization and team work.
    4. Analyze and evaluate large quantity food production.
  8. Demonstrate professionalism
    1. Work independently and collaboratively.
    2. Communicate effectively and appropriately.
    3. Perform reliably and responsibly.

Competencies Revised Date: 2020



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