CULA 2373 - Gourmet Foods

Credit hours: 3

Course Description:
This course will expand on prior knowledge but also includes vegetable cookery, pasta and rice cookery, sandwich making, hors d’oeuvres, and food presentation. Students will be required to plan a 4 course menu and execute it appropriately using their prior knowledge from other courses. Students will also explore International Cooking to apply all skills learned throughout the class.

Student Learning Outcomes:
Students will be able to:

Describe the factors that influence texture, flavor, color and nutritional changes when cooking vegetables.
Identify the ingredients in the best commercial pastas and identify the common characteristics of these pastas.
Prepare canapés and other popular categories of hors d’oeuvres.
Research a country/culture to learn about traditions, foods, spices and lifestyles. Write a report about a country/culture of interest about traditions, foods, spices, lifestyles and incorporate traditional recipes.
Prepare a traditional meal from the chosen country. Prepare other items popular to many international cultures.