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Culinary Arts

CAP 244


International and American Cuisine


Course Description

Students will learn the culture, history and terminology of various American regional and international cuisines. In addition, they will study traditional and contemporary cooking techniques. Students will prepare à la carte service entrees, salads, appetizers, soups and desserts based on industry trends as well as preparing buffet presentations. The menu items will be offered to the public and served in the American Harvest Restaurant.

Prerequisites

(A requirement that must be completed before taking this course.)

  • CAP 103 and all core CAP 100 level courses.

Course Competencies

Upon successful completion of the course, the student should be able to:

  • Explore the terminologies, influences and cultural history of American regional foods.
  • Explore the terminologies, influences and cultural history of Asian foods.
  • Explore the terminologies, influences and cultural history of South American foods.
  • Explore the terminologies, influences and cultural history of French foods.
  • Explore the terminologies, influences and cultural history of Middle Eastern foods.
  • Explore the terminologies, influences and cultural history of German foods.
  • Practice proper food safety and sanitation techniques.
  • Design proper plate and buffet presentations.
  • Classify different foods indigenous to the United States.
  • Classify different foods indigenous to Asia.
  • Classify different foods indigenous to South America.
  • Classify different foods indigenous to France.
  • Classify different foods indigenous to the Middle East.
  • Classify different foods indigenous to Germany.
  • Demonstrate American regional dishes and cooking methods.
  • Demonstrate Asian dishes and cooking methods.
  • Demonstrate South American dishes and cooking methods.
  • Demonstrate French dishes and cooking methods.
  • Demonstrate Middle Eastern dishes and cooking methods.
  • Demonstrate German dishes and cooking methods.
  • Produce dinners for groups of up to 50 people.
  • Create a dinner menu for daily a la carte business.
  • Calculate the costs for a practical project.
  • Prepare mise en place for a dinner menu.

Course Schedule

  No of Weeks   Begins   
 CourseSectionCourse TitleModeCredit HoursInstructorsFeeSeats Available ⁄Capacity ⁄WaitlistStatusDays-Time-Room

CULINARY ARTS; No of Weeks : 5; Begins : 01/12/2015

 244113742International & Amer Cuisine 8Beland B$280.000/14/0Closed
W R F 01:00PM-08:54PMVT695
T 01:00PM-04:54PMVT695

CULINARY ARTS; No of Weeks : 5; Begins : 02/16/2015

 244113745International & Amer Cuisine 8Beland B$280.000/14/0Closed
W R F 01:00PM-08:54PMVT695
T 01:00PM-04:54PMVT695

CULINARY ARTS; No of Weeks : 5; Begins : 03/30/2015

 244113747International & Amer Cuisine 8Beland B$280.002/14/0Open
W R F 01:00PM-08:54PMVT695
T 01:00PM-04:54PMVT695

CULINARY ARTS; No of Weeks : 5; Begins : 11/03/2014

 244143715International & Amer Cuisine 8Beland B$280.000/13/0Closed
W R F 01:00PM-08:54PMVT695
T 01:00PM-04:54PMVT695
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