HRIM122 International Cuisine (Experimental)
Department of Business Studies: Chef Apprenticeship
- I. Course Number and Title
- HRIM122 International Cuisine (Experimental)
- II. Number of Credits
- 3 credits
- III. Number of Instructional Minutes
- IV. Prerequisites
- HRIM105, HRIM120, HRIM121 or permission of the Department of Business Studies
- V. Other Pertinent Information
An intermediate cooking course, using the kitchen laboratory, focuses on the development of knowledge, ability (skills), attitudes, and personal qualities which leads to job success in entry or specialized level jobs in the hospitality industry. The principles introduced in this course can be equally useful to both the management student and the vocational student. At the same time, the principles introduced in this course can be useful for the hospitality worker/manager who desires to upgrade his/her job skills and knowledge. The nature of this course lends itself to satisfying the needs of those students whose main reason for taking this type of course is self-fulfillment and a desire for more international and global culinary knowledge.
Beginning Fall 2018, this number of this course is CULN122.
- VI. Catalog Course Description
- After completing this course, the student should be able to demonstrate classical cooking skills associated with international and ethnic specific cuisines. The student will have a better understanding of international food sources, global (culinary) cultures and acquire a more in-depth artistic appreciation of food preparation techniques as well as terminology.
- VII. Required Course Content and Direction
Course Learning GoalsStudents will:
- Demonstrate an understanding of basic principles and techniques of food preparation and respect the use of materials, equipment, and products used in class.
- Read and carry out instructions from a variety of recipe resources according to acceptable standards of quality.
- Demonstrate a clear understanding of terminology used in international food preparation while using time, materials, references, and resources effectively: demonstrate competency in using intermediate food preparation, and sampling a wide variety of foods.
- Exhibit ability to prepare and serve international foods attractively and efficiently calculate the cost of products.
- Recognize and produce acceptable food products for public consumption.
- Organize tools, foods, and sequences of activity for maximum efficiency in tasks.
- Explain and apply appropriate techniques in planning, storing, and serving foods using safe and sanitary methods.
Planned Sequence of Topics and/or Learning Activities
- A study of the fundamentals of internationally-based food preparation, procedures and sanitation, and safety practices.
- Usage of standardized recipes, food costing, various cooking tests to determine food quality, yield, and presentation.
- International culinary trends of the food service industry will be discussed.
- Basic terminology and production techniques of a variety of internationally - based foods.
Assessment Methods for Course Learning GoalsCourse learning goals are assessed using a variety of tests and performance-based (food preparation and cooking) tasks.
Reference, Resource, or Learning Materials to be used by Student:
- See course syllabus for required textbook
- Kitchen uniform of appropriate clothing
- Full-length bib apron
- Tool box of basic tools/knives