Download as PDF
22FM - International Cuisine Certificate
Program Overview
Program Description
23
Department(s)
Program Code
22FM
Status
Active
Learning Outcomes
Name
Demonstrate correct personal hygiene and food sanitation techniques in a professional kitchen environment.
Name
Identify the major regions of international cuisine and specific dishes and techniques used in various countries.
Name
Describe the elements, indigenous ingredients, and cooking techniques of the various countries.
Name
Describe how economics, demographics, and geography influence regional international cuisine.
Name
Describe menu composition and variety of menu items in the differing cuisines and countries.
Name
Demonstrate the preparation methods used in the varying countries throughout different countries.
Name
Develop a collection of over 200 authentic cuisine recipes from various countries.
Name
Design and prepare a menu featuring the differing countries throughout the world.
Requisites
First Semester | 6 Credits | |
Course | Title | Hours |
|---|---|---|
CLC120 | College Success Seminar | 2 |
HCM110 | Introduction to Hospitality Industry | 3 |
HCM113 | ServSafe: Food Service Sanitation | 1 |
Second Semester | 10 Credits | |
Course | Title | Hours |
HCM111 | Culinary Principles I | 4 |
HCM elective (see list below) | 3 | |
HCM elective (see list below) | 3 | |
Third Semester | 7 Credits | |
Course | Title | Hours |
HCM112 | Culinary Principles II | 4 |
HCM elective (see list below) | 3 | |
Total Hours for Certificate | 23 | |
International Cuisine Certificate elective options | ||
Course | Title | Hours |
HCM150 | Contemporary Restaurant Breakfast | 3 |
HCM151 | American Regional Cuisine | 3 |
HCM152 | European Cuisine | 3 |
HCM153 | Latin American Cuisine | 3 |
HCM154 | Italian Regional Cuisine | 3 |
HCM155 | French Regional Cuisine | 3 |
HCM159 | Culinary Arts Study Abroad | 3 |