CHRM 1035 Culinary Foundations 2: Cuisines

2.0 - 6.0 - 4.0

Prerequisite

(2) CHRM 1020 and CHRM 1030

Course Description

This course is a continuation of CHRM 1030 with an expanded focus on the use of ingredients through an exploration of various cuisines from around the world. Students study the significant historical, cultural, ethnic, and religious influences that are reflected in cuisines of the world. Students continue to develop a higher degree of skill in the preparation of food and an advanced understanding of industry-standard practices. Students continue to demonstrate mise en place, classical knife skills, and overall professionalism in a commercial kitchen. Cooking competencies demonstrate an understanding of ingredient preparation and cooking methods appropriate for those ingredients. An in-depth exploration of ingredients include potatoes and root vegetables, brassicas, alliums, rice, corn, wheat, fruit vegetables, legumes, gourds, squashes, mushrooms, truffles, salad greens, green vegetables, and pasta. Various meats, poultry, fish, seafood, and protein alternatives are also explored. Students are also introduced to contemporary plating and garnishing.