CUL 180 Culinary Arts American and International Cuisine

Prerequisite: CUL 101 with grade of C or better
1 lecture per week, 4 hrs lab: 3 hrs credit
This advanced culinary lab course will teach students higher level cooking techniques to prepare them for employment in a professional restaurant. Classical and modern techniques will be taught using a variety of recipes. The course will focus on American cuisines including a la carte and made to order breakfast cookery and sandwiches. In addition, American regional dishes from the East Coast, West Coast, Southern, Southwest, Midwest, and Pacific Northwest regions of the country will be explored. The course will also focus on International cuisines including Central/South American, Middle Eastern, Mediterranean, Asian, Eastern European, Northern European and African. Emphasis will be placed on mise en place, professionalism, cleanliness in the workplace, and timeliness of execution. Unique presentations and garnishes specific to the cuisine will be taught.