CUUL 2160 Syllabus
Subject Code
CUUL
Course Number
2160
Course Title
Contemporary Cuisine
Prerequisites
CUUL 1220, CUUL 1320
Corequisites
None
Terms Offered
Credit Hours
Course Description
This course emphasizes all modern cuisine and introduces management concepts necessary to the functioning of a commercial kitchen. Topics include international cuisine, cuisine trends, kitchen organization, kitchen management, kitchen supervision, competition entry, nutrition, menu selection, layout and design, and on and off premise catering. Laboratory demonstration and student experimentation parallel class work.
Must pass with a C or Higher
Course Outcomes
Student Learning Outcomes
- Trace the history of cuisines around the world.
- Identify how past history affects the eating habits of people in the Untied States.
- Identify international cuisines.
- Identify and determine use of ingredients in specific international cuisines.
- Identify and define terminology used in international cuisine.
- Prepare cuisines following standard recipes.
- Determine how food eaten in other countries has influenced the eating habits of people in the United States.
- Identify stations found in international kitchens.
- Determine how equipment is arranged in each station.
- Identify the personnel and their duties.
- Identify menu.
- Determine cost of menu items.
- Develop and follow approved plan in the preparation of food items to be used in contest.
- Determine what criteria will be used to rate the product.
- Establish qualifications of participants.
- Determine how food items will be displayed.
- Explore nutritional practices as it relates to cooking methods.
- Identify techniques for designing and developing contemporary menus.
- Pan a contemporary menu.
- Identify menu design.
- Develop various menus using approved techniques.
- Identify requirements of on/off premise catering.
- Assist with preparation and service of an on/off premise catered function.
-