International Cuisine

Program Type: 0704 Course Code: 096910 CIP Code: 12.0500

Course Rationale

This International Cuisine course will broaden students’ outlook and includes the history, indigenous ingredients and impact of foods around the world; safety and food preparation methods used; and the ethnic and cultural relationships to the foods studied.

Course Description

Students will make connections, as to how we all are together in this world and how we share more than one realizes. While focusing on proper food preparation and procedures, students will examine the issues and conditions that affect the availability and quality of food in the global market and the influence of traditions and regional and cultural perspectives on food choices and culinary practices will be emphasized. Students will then focus on proper food preparation and procedures while comparing cuisines, ingredients and preferred cooking methods of various cultures. Students will apply advanced cooking techniques, including the use of specialty and advanced equipment in the preparation of food dishes.

Major Projects:

  • FOOD CITIZEN PROJECT
  • GLOBAL RESEARCH
  • FOOD CULTURE DEMONSTRATION
  • STUDENT REFLECTIVE BLOG

Student Learning Objectives

A. Analyze factors that influence nutrition and food choices around the world

  1. Investigate the effects of psychological, cultural, and social influences on food choices and other nutrition practices 14.1.1, 14.1.2 2.3.A
  2. Analyze how changes in national and international food production and distribution systems influence the food supply, including sustainability, organic food production and the impact of genetically modified foods 14.1.3, 14.3.3 4.5.B, 5.4.B 3.4.C, 2.1.C 2.3.A, 3.5.B 3.5.C
  3. Analyze the effects of global, regional, and local events and conditions on food choices and practices 14.1.4 3.1.B
  4. Analyze legislation and regulations related to nutrition and wellness 14.1.5, 14.1.3 4.5.B, 3.4.C 2.1.C


B. Demonstrate menu planning principles and techniques

  1. Develop and modify menus 8.4.2, 8.4.3, 8.4.4
  2. Explain why and how certain foods have become staples in a given country 8.4.2, 8.4.4, 14.1.4 3.1.B


C. Describe the physical characteristics and human characteristics that make specific places unique.

  1. Create and use maps to locate the major cities of the world and key world nations 3.1.A, 3.1.C
  2. Compare and contrast the major ideas and beliefs of different cultures 3.1.B
  3. Describe the role of food in traditional celebrations around the world 14.1.1, 14.1.2 14.1.4 3.1.B


D. Demonstrate proper food preparation methods and techniques

  1. Demonstrate skill for a variety of cooking methods 8.5.2
  2. Demonstrate knowledge of portion control and proper scaling and measurement techniques 8.5.3
  3. Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding a variety of foods. 8.5.4
  4. Prepare dishes characteristic of various cultures around the world. 8.5.5, 8.5.6, 8.5.7, 8.5.8, 8.5.9, 8.5.10 8.5.11


E. Demonstrate and apply kitchen safety, food safety and sanitation procedures

  1. Identify characteristics of major foodborne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention 8.2.1 4.5.B
  2. Practice standard personal hygiene and wellness procedures 8.2.5, 14.4.2
  3. Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods and food groups 8.2.7, 14.4.1 14.4.5, 14.4.6
  4. Demonstrate safe handling of knives, tools, and equipment 8.5.1


F. Students will identify the characteristics and tradition related to global cuisine of the Americas.

  1. Identify the major influences, ingredients, flavors, and cooking techniques of Northeastern American cuisine.
  2. Identify the major influences, ingredients, flavors, and cooking techniques of Midwestern American cuisine.
  3. Identify the major influences, ingredients, flavors, and cooking techniques of Southern American cuisine.
  4. Identify the major influences, ingredients, flavors, and cooking techniques of Southwestern American cuisine.
  5. Identify the major influences, ingredients, flavors, and cooking techniques of Pacific Coast/Rim cuisine.
  6. Identify the major influences, ingredients, flavors, and cooking techniques of Mexican cuisine.
  7. Identify the major influences, ingredients, flavors, and cooking techniques of Central American cuisine.
  8. Identify the major influences, ingredients, flavors, and cooking techniques of Caribbean cuisine.


G. Students will identify the characteristics and tradition related to global cuisine of European, Mediterranean, and Eastern Cuisines

  1. Identify the major influences, ingredients, flavors, and cooking techniques of French cuisine.
  2. Identify the major influences, ingredients, flavors, and cooking techniques of Italian cuisine.
  3. Identify the major influences, ingredients, flavors, and cooking techniques of Spanish cuisine.
  4. Identify the major influences, ingredients, flavors, and cooking techniques of Greek cuisine.
  5. Identify the major influences, ingredients, flavors, and cooking techniques of Egyptian cuisine.
  6. Identify the major influences, ingredients, flavors, and cooking techniques of Chinese cuisine.
  7. Identify the major influences, ingredients, flavors, and cooking techniques of Japanese cuisine.
  8. Identify the major influences, ingredients, flavors, and cooking techniques of Indian cuisine.