FDST 2003 - World Cuisine

Description
The purpose of this course is to give the student advanced training and background in ethnic foreign cuisines. This class will also explore the relationships between current food trends and ethnic influences. Provides advanced training in preparation of selected ethnic and foreign cuisines. Students will explore the relationship and influence of foreign cuisine on today’s more popular ingredients and dishes.

Pre-Requisite
Completion of FDST 1013, FDST 1023, FDST 1033, and FDST 1043 with a grade greater than or equal to C.

3 Credit Hour(s)

Contact Hours
75 lab hours

3.75 Faculty Load Hour(s)

Semesters Offered
Fall, Spring

ACTS Equivalent
N/A

Grade Mode
A-F

Learning Outcomes
Students completing this course will:

Prepare and identify dishes from a diversity of international cuisines.
Identify the influence of each cuisine and how it has effected other world cuisines.
Describe the historical aspects and influence of different cuisines from around the world.
Identify indigenous ingredients and learn how and why they are now used throughout the world.

General Education Outcomes Supported

Students develop higher order thinking skills.
Students demonstrate information literacy.

Standard Practices
Topics list

French Cuisine
Italian Cuisine
Spanish Cuisine
Greek Cuisine
Indian Cuisine
Chinese Cuisine
Southeast Asian Cuisine
African Cuisine
Middle Eastern Cuisine
South American Cuisine
Caribbean Cuisine

Learning Activities

Daily PowerPoint Lecture
Class Discussion
Online Weekly Readings, Videos and Podcasts
Lab Practical Recipe Preparation
Field Trips
Guest Speakers
Participation in Brightwater/NWACC service-learning activity

Assessments

Lab based competency learning activities
Quizzes/exams
- Practical lab based
Proficiency of technique is observed and assessed upon presentation of daily recipe
Verbal daily review of student uniform, and professional behavior

Grading Guidelines

Grading Scale/Course Evaluation Methods - A=90-100, B=80-89, C=70-79.9, D=60-69.9, F=0-59.9