Maricopa Community Colleges  FON143   19946-20035 
Official Course Description: MCCCD Approval: 03/22/94
FON143 19946-20035 L+L 3 Credit(s) 3 Period(s)
Cultural Foods
Foods and dishes unique to cultures or regions such as Oriental, European, African, New England, Southern, and Western. Preparation, service, and historical and cultural significance of foods. Prerequisites: None.
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MCCCD Official Course Competencies:
FON143   19946-20035 Cultural Foods
1. Explain procedures for maintaining a safe and sanitary cooking environment. (I)
2. Explain the use and care of appliances and utensils required in the preparation of cultural foods. (I)
3. Identify sources of cultural information and recipes. (II)
4. Describe the cultural factors that influence the cooking and eating habits of various cultural groups. (III)
5. Select, prepare, and serve representative dishes from various cultural groups. (III)
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MCCCD Official Course Outline:
FON143   19946-20035 Cultural Foods
    I. Cooking fundamentals
        A. Safety and sanitation
          1. Personal hygiene and safety
          2. Selection, storage, preparation, and serving
        B. Use and care of appliances
        C. Use and care of utensils
      II. Cultural food resources
          A. Cookbooks
          B. Local business
          C. Mail-order businesses
        III. Culture
            A. Regions
              1. History
              2. Terrain and climate
              3. Origin of foods
              4. Staple foods
              5. Unique regional dishes
              6. Nutritional evaluation
            B. Selection and preparation of dishes
              1. Availability of food
              2. Special tools and equipment
              3. Seasonings
              4. Unique terminology
              5. Preparation techniques
            C. Serving and eating
              1. Furniture
              2. Tools and utensils
              3. Ceremonial customs
              4. Condiments and garnishes
              5. Eating procedures
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