HCM 263 - International Cuisine

CAREER AND TECHNICAL CREDIT TYPE
3 credit(s)

This course offers the students a greater range of ingredient knowledge, taking the fundamentals learnt in the first year and stretching their ability and talent with a much more diverse and varied mixture of cooking techniques and styles while incorporating modern restaurant skills and methods.

Course Learning Outcomes

1. Result in the student demonstrating a knowledge of different ingredients used around the world.

2. Result in student identifying the basics of how to create, design and produce a variety of well-known classic dishes of specific cuisines.

3. Result in students investigating basic cultural background of a variety of countries.