HRM 223 - International Cuisine

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Explore flavors and cooking techniques from regional world cuisines. Study the roots of cooking from a cultural, geographical, religious and historical perspective. Discuss the diffusion of world cuisines in contemporary cooking as well as their cultural impact on current culinary trends. Prepare authentic recipes including meats, poultry, seafood, vegetables and desserts. Learn the elements of buffet presentation and ala carte service. Lab fee $275.

Prerequisite(s): HRM 123 and HRM 124 or permission of the Director of the HCAT Institute.

Note: Students must provide the required uniform and knife kit. Typically offered at GB; fall term.

Course Outcomes:

Prepare cooking methods within different regional cultures.
Evaluate the relationship between regional cultural communities & culinary practices.
Evaluate the effect of indigenous agricultural products on the regional and global economy.
Manage information research skills using library resources and reference books.