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Official Course
Description: MCCCD Approval:
4-24-2001 |
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FON183 2001 Fall – 2011 Fall |
L+L
3.0 Credit(s) 5.0 Period(s) 4.4 Load Occ |
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International
Cuisine |
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Gourmet international food preparation applied to
restaurants. Review principles of sanitation and safety. Explores history and
customs, serving styles, and preparation techniques of foods unique to
selected international cultures. Emphasis on practical cooking experiences in
a restaurant kitchen. Cultures to include, but not limited to: Italian,
German, Oriental, Middle Eastern, and Spanish. Prerequisites: None. |
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Go to Competencies Go to Outline
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MCCCD
Official Course Competencies: |
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FON183 2001
Fall – 2011 Fall |
International Cuisine |
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1.
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Apply safety and sanitation precautions to restaurant
cooking. (I) |
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2.
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Discuss the food related history, customs, and geography
of selected cultures. (II) |
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3.
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Use basic culinary terms unique to selected cultures.
(III) |
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4.
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Locate, interpret, evaluate, and use cookbooks for
selected cultures. (IV) |
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5.
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Locate, interpret, convert, test, standardize, and use
recipes for international foods. (IV, V) |
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6.
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Estimate costs of basic international foods. (V) |
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7.
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Locate wholesale sources of ingredients and foods for
international restaurants. (VI) |
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8.
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Identify and use ingredients unique to selected cultures.
(VI) |
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9.
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Plan for preparation, and prepare quantity meals of
selected cultures. (VII, VIII) |
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10.
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Serve international restaurant meals in the typical
cultural style. (IX) |
Go to Description Go to top of
Competencies
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MCCCD
Official Course Outline: |
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FON183 2001
Fall – 2011 Fall |
International Cuisine |
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I. Review of safety and
sanitation principles for restaurant kitchens A. Personal hygiene and
safety B. Safety and cleanliness
in the work environment II. Food related cultural
background A. History B. Customs C. Geography III. Culinary international
terms IV. Cultural cookbooks and
recipes A. Sources B. Reading and interpreting
C. Evaluating V. International recipe use
A. Conversions 1. Units of measure 2. Quantity B. Basic terms C. Recipe testing and
standardizing D. Basic recipe costing VI. Ingredients unique to
the culture A. Sources B. Identification and
functions VII. Setting-up the mis-en-place VIII. Quantity preparation A. Unique equipment and
utensils B. Preparation techniques 1. Staple foods 2. Unique regional dishes 3. Meals IX. Serving styles unique
to the culture A. Essential furniture B. Table setting and
decorations C. Special condiments and
garnishes D. Ceremonial customs E. Tableside cooking F. Eating procedures |