May 19, 2022  
2020-2021 Course Catalog 
    
2020-2021 Course Catalog [ARCHIVED CATALOG]

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HCM 173 - International Cuisine

Credits: 2
Lecture Hours: 2
Lab Hours: 0
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech


Students research and plan international dinners. Emphasis is on menu and production planning for eight-course gourmet dinners. The lecture will also focus on the pronunciation and definition of French terms.
Prerequisite: HCM 152 , HCM 153 .
Corequisite: HCM 172  
Competencies
1. Examine a given country from each unit.

  1. Outline a report focusing on food, drink and dining culture.
  2. Discuss food, drink and dining culture from different countries.
  3. Relate cultural and historical factors affecting food and drink.

2. Discuss national dishes.

  1. Discuss national drinks.
  2. Discuss cooking vessels and equipment.
  3. Identify indigenous ingredients.

3. Compare and contrast the cuisines of different cultures.

  1. Show similarities and differences in regionality
  2. Discuss regionality and diversity in cuisine from each country.
  3. Discuss historical factors and religions which contributed to the food, drink and dining culture of each country.

4. Discuss produce, spices and herbs from each country.

  1. Identify produce.
  2. Explain how spices are manipulated.
  3. Identify key spices and herbs.

5. Evaluate cheeses from each country.

  1. Differentiate animal milk and discuss tradition in cheese making.
  2. Compare cheese styles from one country to another.
  3. Identify different cheese styles

6. Assess cured meats from each country.

  1. Compare curing and preservation process with other countries traditional meats.
  2. Demonstrate styles of meat preservation within each country.
  3. Identify cured meats.

7. Perform the pronunciation of French culinary terminology.

  1. Demonstrate ability to memorize and adapt French culinary terminology in classroom discussion.
  2. Demonstrate correct spelling and utilization of French culinary terms.
  3. Practice pronunciation of French culinary terminology.
  4. Practice identifying French culinary terminology in menus.



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