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Standard |
Posted: 06/11/08
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R State
Standard £
Institutionally Developed
College: |
CUL
224 – International Cuisine I
Course
Description
The
International Cuisine I course introduces international cuisine and acquisition
of advanced cookery techniques. Course
content reflects American Culinary Federation Educational Institute cook
apprenticeship training objectives and provides background for those aspiring
to become chefs. Topics include: international cuisine, advanced grill
cookery, advanced vegetable cookery, advanced meat cookery, advanced line
cookery, advanced fry cookery and nutrition.
Laboratory practice parallels class work.
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Competency Areas |
Hours |
|
|
International
Cuisine |
Class |
3 |
|
Advanced
Grill Cookery |
D.
Lab |
2 |
|
Advanced
Vegetable Cookery |
P.
Lab/O.B.I. |
6 |
|
Advanced
Meat Cookery |
Credit |
6 |
|
Advanced
Line Cookery |
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Advanced
Fry Cookery |
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Nutrition |
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Prerequisite: |
Prerequisite:
CUL 100, CUL 110, CUL 114 |
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Corequisite: |
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Course
Guide |
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Competency |
After completing
this section, the student will: |
Hours |
||
|
Class |
D. Lab
|
P. Lab/ O.B.I. |
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INTERNATIONAL CUISINE |
4 |
4
|
10 |
|
|
Identification |
Identify
and prepare French, Oriental, Mediterranean, Middle Eastern and Latin
American meals in accordance with (ACFEI) guidelines. |
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|
|
|
Preparation |
Prepare
ethnic foods in accordance with (ACFEI) guidelines. |
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ADVANCED GRILL COOKERY
|
5 |
3
|
10 |
|
|
Preparation |
|
|
|
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ADVANCED VEGETABLE COOKERY
|
5 |
3
|
10 |
|
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Preparation |
Prepare
vegetables by steaming and other processes in accordance with (ACFEI)
guidelines. |
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|
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ADVANCED MEAT COOKERY
|
5 |
3
|
10 |
|
|
Preparation |
Prepare
meat by broiling and other processes
in accordance with (ACFEI)
guidelines. |
|
|
|
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ADVANCED
LINE COOKERY |
5 |
4
|
10 |
|
|
Preparation |
Demonstrate
line cooking procedures in accordance with (ACFEI) guidelines. |
|
|
|
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ADVANCED
FRY COOKERY |
5 |
3
|
10 |
|
|
Preparation |
Demonstrate
sauté, stir, pan, and deep frying procedures in accordance with (ACFEI) guidelines. |
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Nutrition |
1 |
0
|
0 |
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Explore
nutritional practices as it relates to cooking methods |
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Suggested
Resources |
Gisslen, W.
(1991). Professional Cooking (2nd
ed.). New York: John Wiley & Sons.
Buqialii. (1990) The Fine Art of Italian Cooking. Ramdom
House. ISBN 0-8129-1838-y
Workman & Schluitz. (1990) Practicing Thai
Cooking. ISBN 0-87011-727-0
Kennedy. (1989).
The Art of Mexican Cooking. Banton. ISBN 0-553-05706-5 (2000). Professional
Chef, 7th ed.
Posted:
06/11/08