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

Add to Portfolio (opens a new window)

HCM 175 - International Cuisine Lab II

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.  Application of French culinary terms, French communication and conversion of English measurements to metric. Three evening gourmet dinners will be prepared and served during the semester. 
Prerequisite: HCM 172 , HCM 173  
Competencies
  1. 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, pastry and desserts.
  2. 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.
  3. Perform written French
    1. Explain definitions of French words.
    2. Read and write culinary terms in French.
    3. Execute recipes written in French with assistance.
  4. Perform verbal French communication
    1. Pronounce French words.
    2. Understand verbal commands in French.
    3. Translate English to French dialogue.
    4. Communicate in the French language.
  5. Examine French culture
    1. Explain dining differences between United States and French cuisine.
    2. Point out sustainability and total usage of food in the kitchen.
    3. Review culinary preparations specific to French culture.
  6. Perform mathematical measurements
    1. Measure using standard & metric measuring equipment.
    2. Convert between standard and metric communication.
    3. Communicate Fahrenheit and Celsius conversions.
  7. 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.
  8. 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 including Asian, Mediterranean, Italian, French, Latin and American Regional.
    3. Prepare national dishes.
  9. Demonstrate professionalism
    1. Work independently and collaboratively.
    2. Communicate effectively and appropriately.
    3. Perform reliably and responsibly.
  10. Demonstrate safe food preparation
    1. Use established procedures to prevent accidents.
    2. Choose proper equipment.
    3. Incorporate clean work habits and the prevention of cross contamination.
  11. 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.

Competencies Revised Date: 2020



Add to Portfolio (opens a new window)