Maricopa Community Colleges  FON183   19986-20015 
Official Course Description:   MCCCD Approval:  03/24/98
FON183      19986-20015 L+L 3 Credit(s) 5 Period(s)
International Cuisine
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: FON180, or equivalent restaurant experience, or instructor permission.
 
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MCCCD Official Course Competencies:
 
FON183   19986-20015 International Cuisine
1. Apply safety and sanitation precautions to restaurant cooking. (I)
2. Discuss the food related history, customs, and geography of selected cultures. (II)
3. Use basic culinary terms unique to selected cultures. (III)
4. Locate, interpret, evaluate, and use cookbooks for selected cultures. (IV)
5. Locate, interpret, convert, test, standardize, and use recipes for international foods. (IV, V)
6. Estimate costs of basic international foods. (V)
7. Locate wholesale sources of ingredients and foods for international restaurants. (VI)
8. Identify and use ingredients unique to selected cultures. (VI)
9. Plan for preparation, and prepare quantity meals of selected cultures. (VII, VIII)
10. Serve international restaurant meals in the typical cultural style. (IX)
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MCCCD Official Course Outline:
 
FON183   19986-20015 International Cuisine
    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
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