CMGT 200 International Cuisine

This course is designed to provide students with information about the history, culture, and cuisine of many international regions. Students will research, report, and prepare products using ingredients and preparation methods indigenous to that geographical region. The course will utilize demonstrations and group participation exercises to supplement the students' development of technical skills and knowledge.

Credits

3

Prerequisite

HMGT 120

Hours Weekly

2 hours lecture, 3 hours lab weekly

Course Objectives

1. 1. Describe and discuss the ingredients of a particular region or cuisine and how they relate to the
   production of foodstuffs.
2. 2. Prepare and produce products using recipes authentic to that particular region or cuisine.
3. 3. Discuss the relationship of foods produced in class to the religions, cultures, and regions of origin.
   
4. 4. Demonstrate increased proficiency in the use of kitchen equipment and cooking skills.
   

Course Objectives

1. 1. Describe and discuss the ingredients of a particular region or cuisine and how they relate to the
   production of foodstuffs.
2. 2. Prepare and produce products using recipes authentic to that particular region or cuisine.
3. 3. Discuss the relationship of foods produced in class to the religions, cultures, and regions of origin.
   
4. 4. Demonstrate increased proficiency in the use of kitchen equipment and cooking skills.