NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT
COURSE OUTLINE
COURSE #: HMGT 4965 COURSE TITLE: INTERNATIONAL CUISINE
CLASS HOURS: 1.5 LAB HOURS: 4.5 CREDITS: 3
1. COURSE DESCRIPTION
Building upon the foundation of previous culinary courses, students will gain a general understanding of international cuisines by exploring traditional and indigenous ingredients, flavor components and cooking techniques. Application of classical and contemporary cooking techniques, creative menu planning, plate design, cultural research, proper sanitation techniques and nutritional analysis of menus.
2. COURSE OBJECTIVES
Upon completion of HMGT 4965 the student will be able to
a. Explore international and regional cuisines b. Understand menu construction, food textures, colors, aromas and presentations c. Identify and produce international flavors and cuisines d. Build on foundation of culinary vocabulary and skills e. Demonstrate proper safety and sanitation practices
3. STUDENT LEARNING OUTCOMES and ASSESSMENT
Student Learning Outcomes Method of Assessment a. Demonstrate understanding of international Daily grade, chef presentation, blogging and regional foods through the production and assignment, final international product consumption of various cuisines (Gen Ed: assignment, Open Lab assignment Knowledge; HMGT: Knowledge, Skill) b. Apply and assess menu construction, colors Daily grade, chef report, final international balance, texture, flavors, and presentation of product project, weekly quizzes, Open Lab international cuisines (HMGT: Knowledge, assignment Skill) c. Analyze and produce international flavors Daily grade, blogging assignment through menu preparation (HMGT: Skill, Knowledge; Gen Ed : Knowledge, Skill) d. Distinguish proper usage of culinary Chef report, blogging assignment, chef vocabulary (Gen Ed: Knowledge; HMGT: presentation, final international product Knowledge, Skill) project, weekly quizzes, Open Lab assignment e. Employ proper safety and sanitation Daily grade, costing report, stewarding procedures (HMGT: Knowledge, Skill) responsibilities
STEWART revised FALL 2018 4. PREREQUISITES
HMGT 2303, HMGT 4961, HMGT 4965
5. TEXT
MacVeigh, J. (2009). International cooking: Clifton Park, NY: Delmar Cengage Learning.
6. GRADING SYSTEM
Daily Grade 40% Chef Oral Presentation 10% Chef Report 10% Blogging Assignment 10% Open Lab Assignment 10% Costing Report 5% Stewarding Responsibilities 5% Final International Product Project 10% TOTAL 100%
STEWART revised FALL 2018 WEEKLY COURSE OUTLINE
COURSE: HMGT 4965 COURSE TITLE: INTERNATIONAL CUISINE
WEEK 1 Cultures and cuisines of the world Geography Indigenous ingredients Culinary techniques and knife skills from HMGT 1203 and 2303 Safety and sanitation, proper use of equipment and utensils
WEEK 2 Menu design and classical techniques for international cooking Culinary traditions across Europe Regional cuisine in relation to geography Curing, pickling and braising Cuisines of Northern Europe- such as the British Isles, Ireland, and Scandinavia
WEEK 3 Geography and agriculture of Eastern Europe Meat fabrication Cooking techniques of region Cuisines of Eastern and Western Europe, for example, Bulgaria, Czech Republic and Poland
WEEK 4 Mother sauces and derivatives, sauces and flavor balance in both classical and modern cookery Le Repetoire, Escoffier Galantine and ballotine - proper handling of stuffed meats Cooking techniques of consomme, glace, confit, galantine, compotes Cheesemaking, cheese aging Regions of France
WEEK 5 Symbolic use of food in culture Ingredients native to Iberia and how used in regional menus Cooking techniques - marinating, poaching, searing, grilling, broiling Geography of Iberia, influence on culture Regions of Southern Europe, for example Spain, Portugal, Greece
WEEK 6 Classical and modern Italian menus Menu planning and production plans Regions and geography of Italy Variations between food of regions in Northern and Southern Italy
WEEK 7 Typical foods of African continent Geography and agriculture of African countries Special grains, herbs, spices, their origins and usage Unique African cooking techniques European colonization Africa-such as Ethiopia, Nigeria, and Egypt
STEWART revised FALL 2018 WEEK 8 Geography, climate, flavors and indigenous ingredients Indigenous people of the Americas, history of region European colonization Varied flavors of Caribbean Exotic fruits and vegetables Latin America and Mexico, as example Cuba, Dominican Republic, and Puerto Rico
WEEK 9 Geography, climate, influences Flavors and indigenous ingredients Spanish occupation, European colonization Typical menus and recipe composition Cooking styles unique to the regions Central and South America, such as Belize, Costa Rica, Peru and Brazil
WEEK 10 Restaurant and market visits
WEEK 11 Geography and agriculture of the country History and immigration in the U.S. Slavery and forced assimilation and its effect on culture and resulting cuisine Cooking techniques of various regions American Regional cuisine to include Native American, Cajun, Southern, California, Southwestern, Amish, Pennsylvania Dutch
WEEK 12 The Spice Route and history of trade in Southern Asia Religion and its effect of food choices Cooking techniques specific to these countries Chinese and European influences of ingredients and cooking techniques Cuisine from countries such as India, Iran, Pakistan and Iraq
WEEK 13 Influences of Eastern philosophy in the regions Differences in Asian countries China and its provinces Wok cookery Cuisines from countries such as China, Japan, and the Koreas
WEEK 14 Fieldtrip
WEEK 15 Oral presentations for International Product Project
STEWART revised FALL 2018 WEEKLY COURSE OBJECTIVES COURSE: HMGT 4965 COURSE TITLE: INTERNATIONAL CUISINE
The student will be able to . . .
WEEK 1 Identify various cultures and cuisines of the world Name and situate countries to be studied throughout semester Design a list of exotic items and their country of origin and their contribution to world cuisines Perform basic culinary techniques and knife skills Build on skills learned in HMGT 1203 and 2303 Demonstrate safety and sanitation standards
WEEK 2 Prepare menus and formulate menu descriptions Analyze European cuisines Compare and contrast cultural influences of various regions Understand and demonstrate curing, pickling and braising techniques Define foods that are available in Northern Europe Prepare a variety of dishes typical to these regions
WEEK 3 Identify and discuss food products prevalent in Eastern Europe Develop menu and menu descriptions utilizing ingredients indigenous of these nations Safely operate meat grinder and prepare forcemeat typical to regions Perform cooking techniques – marinating, poaching, searing, grilling, broiling WEEK 4 Differentiate between classical and modern variations of French cuisine Cite food items from areas of France and relate accompanying garnish terms in context of Le Repertoire text Safely and correctly prepare forcemeats Create consomme, glace, mother sauces, confit, galantine, and compotes Recite and analyze cheese types and processes specific to France Prepare classical French menu and descriptive French menu description
WEEK 5 Discuss use of food in religion and society Develop menu and menu descriptions using ingredients native to regions Prepare dishes typical to region Diagram Iberia and discuss geography in relation to agriculture and food choices Identify differences and similarities in the cuisines of Spain, Greece and Portugal
WEEK 6 Define the differences between classical and regional cuisines of Italy Prepare Italian menu with accompanying menu description Prepare dishes from different regions of Italy Locate Italian regions on map and relate cultural factors that differentiate them Perform cooking techniques - searing, glazing, pan-frying, roasting, braising
STEWART revised FALL 2018 WEEK 7 Identify various areas of Africa and the types of foods consumed in those areas Explain the differences of the cuisine of northern Africa and the rest of the continent Explore indigenous ingredients, cooking techniques and cooking vessels unique to Africa Develop menu and menu description to reflect those techniques Prepare a variety of dishes from different African countries
WEEK 8 Name foods, flavorings and cooking techniques prevalent in the cuisines of Mexico and Latin America Discuss the contributions made by the indigenous people Name the European countries that once ruled islands of the Caribbean and explain the culinary influences from various nationalities on the cuisines of the Caribbean Name foods that are prevalent on the Caribbean islands and distinguish their complex flavors Prepare a variety of dishes from Caribbean islands using exotic fruits and vegetables
WEEK 9 Locate Central and South American countries on map Describe geographical and religious factors that contribute to the fabric of cuisine Explain the influence of the Spanish on the food of these regions Develop menu and menu description using ingredients indigenous to region Perform cooking techniques – marinating, braising, specialty soups, make salsas Identify differences and similarities in these cuisines
WEEK 10 Restaurant and market visits
WEEK 11 Identify cuisines native to the U.S. Interpret religious and geographical factors leading to cultural differences reflected in food Demonstrate an understanding of the effect of immigration and slavery on U.S. food Employ classical cooking techniques and create a meal reflecting various regions Create menu and descriptive menu description
WEEK 12
Identify the flavors and spices of South Asia and discuss the impact of the Spice Route on these cuisines and other cuisines of the world Understand the effect of religion on food choices Perform various cooking techniques used in these cuisines Develop menu and menu descriptions to reflect the ingredients and cooking techniques of the region Prepare various dishes native to the regions
WEEK 13 Understand how Asian philosophy and religion is reflected in cuisine and customs Discuss the Japanese food aesthetic and the presentation of Japanese food Explain the unique characteristics of specific Asian countries Identify several provinces of China and explain characteristics of the cuisines found there Prepare food in a wok safely and properly Prepare various Chinese, Japanese and Korean dishes using cooking techniques of the regions
STEWART revised FALL 2018 WEEK 14 Visit an off-site location that demonstrates a particular international cultural cuisine, tasting and studying this cuisine, it’s global influence, interpreting these findings and reviewing as a group WEEK 15 Interpret class results of International Product Project
STEWART revised FALL 2018 SELECTED BIBLIOGRAPHY
Booksumo Press, (2018). Amish at home: enjoy easy and homemade Amish cooking with
delicious Amish recipes. Jersey City, NY: Saxonberg Associates.
Caradonna, Jeremy L. (2016). Sustainability: A history. New York, NY: Oxford University
Press.
Eldaief, Dyna. (2016). The taste of Egypt: Home cooking from the middle east. New York, NY:
Oxford University Press. Fetterman Lisa Q., et all. (2016). Sous vide at home: the modern technique for perfectly cooked
meals. New York, NY: Ten Speed Press.
Gisslen, W. (2010). Professional cooking (7th ed.). Hoboken, NJ: John Wiley & Sons.
Heyman, P. A. (2011). International cooking: A culinary journey. Upper Saddle River, NJ:
Prentice Hall.
McGee, Harold. (2012). On food and cooking. New York, NY: Scribner.
Prambs, Rany. (2016). Culinary bible: A culinary compendium. Salt Lake City, UT: Alpha
Graphics.
Shizuo, Tsuji. (2016). Japanese cooking: A simple art. New York, NY: Oxford University Press.
STEWART revised FALL 2018 Oral Presentation Rubric Student Name Course HM GT 4965 Intl. Cuisine Section
Performance Indicator Student’s Score
1.Unacceptable 2. Acceptable 3. Good 4. Excellent
Small value, Was Little value, Highly some educational, Value of Material material not educational, information but informative, Presented educational or very could have gave insight to informative informative been more audience educational Mispronounced words, no evidence of Somewhat Polished Effective and Verbal Delivery research in how ineffective but delivery, clearly evidence of to pronounce there is prepared and thoughtfulness unknown words, evidence of professional and planning ineffective preparation delivery delivery
Slides were Slides were in orderly and No apparent Some structure Organizational Structure, order that made for a reasoning but could have Order or Slides, Flow of made sense smooth and applied, lack of been more Presentation and made for polished and structure orderly smooth delivery professional delivery
Mastery of Media Followed Partially Presentation Sent to Prof. Did not follow Followed guidelines with followed Before Class Time and on guidelines at all guidelines no prompting guidelines Flash Drive from Prof.
Student chef’s presentation has 5 point value. SCORE
STEWART revised FALL 2018