CA 240 - World Cuisines

Credits: 5
LAB hours per week: 10
ln this overview class, we will follow the spice trade routes around the world. Students will explore how these early travelers influenced cuisines with new ingredients and cooking methods as they searched for coveted spices. Additionally, you will investigate classical dishes from Asia, Middle East, Europe, Caribbean, to Mesoamerica. Special emphasis is focused on indigenous ingredients and how these became prized worldwide.
Course Outcomes:

Prepare classical recipes and presentations from selected European, Asian, Latin American, the Middle Eastern, and North African countries.
Evaluate how external and internal cultural influences have played a part in the creation of a variety of world cuisines.
Compare and contrast the service of meals between eastern and western civilizations.
Examine a region/country’s culinary history, ingredients, and external influences on their cuisine.
Practice mis-en-place in quantity food production.
Use ServSafe, operation, cleaning, and maintenance methods for safety and equipment use in a commercial.

Course Topics:

Ingredients and specialties in France, Italy, Spain, Middle East and Northern Africa.
Cooking methodologies applied in regional European cookery.
Dim Sum and Sushi.
Ingredients and specialties in Chinese, Japanese, and Korean cooking.
Ingredients and specialties in Indian cooking.
Ingredients and specialties in various regions of Mexico and Latin America.
Cooking methodologies applied in regional American and Latin American Cooking.
Effects of culture, diaspora and immigration on the development of local cuisines.
Plate presentations for informal and formal occasions.
Platter presentations for buffet and family style service applications.