CA 140 - World Cuisines

Credits: 6
LAB hours per week: 12
This overview course follows the spice trade routes around the world, as students explore how early travelers influenced cuisines with new ingredients and cooking methods in the search for coveted spices. Additionally, students investigate classical dishes from Asia, Middle East, Europe, Caribbean, and Mesoamerica, with special emphasis on indigenous ingredients and how these became prized worldwide.
Course Outcomes:

Prepare classical recipes and presentations from European, Asian, Latin American, Middle Eastern, and North African countries.
Evaluate the role of cultural influences in the creation of a variety of cuisines.
Compare and contrast the service of meals in Eastern and Western civilizations.
Examine the culinary history, ingredients, and external influences on the cuisine of a particular region or country.
Practice mise-en-place in quantity food production.
Apply ServSafe, operation, cleaning, and maintenance methods to ensure safety and safe equipment use in a commercial kitchen.

Course Topics:

Ingredients and specialties in France, Italy, Spain, Middle East and Northern Africa.
Cooking methods 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, specialties in various regions of Mexico and Latin America.
Cooking methods applied in regional American and Latin American cookery.
Effects of culture, diaspora, and immigration on the development of local cuisines.
Plate presentations for informal and formal occasions.
Platter presentations