Riverside Community College District
Integrated Course Outline of Record

Culinary Arts 42

1.   Describe eating customs of a variety of international cultures.

2.   Describe and demonstrate the equipment and the techniques
      necessary to prepare and serve specific foods from other countries
      and cultures.

3.   Describe cultural differences and the influence on food habits of
      various countries/ regions of the world.

4.   Develop a balanced menu that reflects food preference and
      selection of different ethnic nations of the globe.

5.   Identify spices/herbs indigenous to various countries/regions of
      the world and demonstrate their proper use in preparing foods of
      various cuisines.

6.   Describe and demonstrate special techniques related to the
      preparation of various international dishes.

7.   Select food products and apply techniques of the associated
      regions in preparing dishes in the following cuisines: Nuevo
      Latino,, Tex Mex, Thai, French, Middle Eastern, and others.

• Lectures in order to introduce topics and give greater understanding to reading materials
• Reading assignments in order to cover a broader range of information and greater depth of understanding on a topic to the student than would be permitted otherwise
• Homework assignments including, but not limited to, written exercises, essays and practical performance in order to reinforce student understanding of topics covered in the reading and lecture materials.  Review of homework will allow the instructor to note student difficulties and areas in need of further clarification
• Question and answer sessions in order to reinforce student understanding of topics covered in the reading and lecture materials and laboratory.  Question and answer sessions will allow the instructor to note student difficulties and areas in need of further clarification
• Class discussions in order to reinforce student participation and gain knowledge from students and the insights they may have into cultures other than our own
• Instructor demonstrations in order to exemplify proper cooking techniques and methods, both for the purpose of student modeling and to expose students to techniques which time and/or safety concerns will not permit them to emulate but of which they should be informed
• Guest chef demonstrations in order to exemplify proper cooking techniques and methods, both for the purpose of student modeling and to expose students to techniques which time and/or safety concerns will not permit them to emulate but of which they should be informed.  Guest chefs may be used in areas where another chef may have greater expertise on a given culture’s cuisine than the instructor
• Guest speakers in order to lend greater understanding on a culture, region, technique or cuisine than the instructor would otherwise be able to provide
• Student demonstrations in order to reinforce understanding, display expertise, and encourage students
• Student presentations including, but not limited to, research projects in which students would study a topic such as a culture, cuisine, technique, ingredient, etc., in greater depth and share the information learned with classmates in order to expand information sources and reinforce student learning and participation
• Guided practice in order that students may practice the techniques they are learning under the supervision of the instructor and ensure that the information gained by the student is properly understood
• Laboratory assignments (hands-on production in the commercial kitchen) in order that students may work more independently in practicing the techniques they have learned with the availability of the instructor to answer questions
• Audiovisual materials, including but not limited to power point presentations and videos, in order to give greater information on cooking techniques,  ingredients, cuisines and the cultures that created the foods being studied

• Written examinations and quizzes in order to determine whether the student comprehends the topics being taught and the concerns within each topic
• Written examinations and quizzes may include questions to be answered by multiple choice, short answer, fill in the blank, true/false, or essay
• Practical examinations, including, but not limited to, the production and presentation of foods in order to determine whether the student can demonstrate proper use of the knowledge he or she has gained in class
• Laboratory performance in order to determine whether the student is able to practice and     comprehend the techniques being communicated
• Written reports prepared by students to demonstrate in-depth knowledge on an assigned topic
• Homework assignments/exercises in order to determine whether a student properly   understands the information that has been presented in reading assignments, lectures and    laboratory assignments
• Student projects/reports in order to determine whether a student can successfully utilize research tools to expand his or her own knowledge on topics touched on in class to further his or her future learning, as well as to share their understanding with other members of the class
• Attendance and participation in order to ensure that the student is present and actively participating and gaining the knowledge that is being communicated during the lecture and  laboratory period
• Laboratory performance in order to determine whether the student properly understands the  techniques being conveyed, reasons for difficulties encountered, and concerns of the food used in a cuisine being studied.

• Hillman, Howard. The Book of World Cuisines . Viking Press , 1979.
• Heyman, Patricia. International Cooking: A Culinary Journey . NJ: Prentice Hall, 2003.
• McWilliams, Margaret. Food Around the World: A Cultural Perspective . NJ: Prentice Hall, 2003.