Official Course Description: MCCCD Approval: 03/22/94 | |||
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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. | |||
MCCCD Official Course Competencies: | |
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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) |
MCCCD Official Course Outline: | |
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FON143 19946-20035 | Cultural Foods |
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