International Food and Culture

Building upon the basic concepts of food preparation learned in Introduction to Culinary Arts, students will be exposed to the world of international and ethnic cuisine as part of an individual’s cultural identity. Specifically, students will analyze and compare the interrelationship between cuisine and culture. Students will also examine the relationship between a country’s cuisine and their climate, agricultural stability, geography, standard of living, religion, etc. Students will learn the culture, history and traditional preparation techniques of foods originating from countries such as: France, Japan, Italy, China, Mexico and others. Also, students will experience the art of garnishing and plate presentation. Incorporating topics of nutrition, safety, sanitation, and food borne illnesses will be ongoing. Culinary, hospitality and food related careers will be highlighted.