Butler Community College Luis M. Pena Science, Technology, Engineering, and Revised Summer 2021 Math Division Implemented Fall 2021
COURSE OUTLINE Cuisines of Northern Europe
Course Description CA 233. Cuisines of Northern Europe. 3 hours credit. Prerequisite: CA 220 and HM 101 both with a C or better. This course will enable the student to prepare, taste, serve, and evaluate traditional and regional dishes of Northern Europe. The student will learn the ingredients, flavor profiles, preparations, and techniques representative of the cuisines from France, Germany, Austria, Great Britain, and Scandinavia. The student will reinforce skills in sanitation, basic cooking principles and methods, knife skills, safe food handling, safe equipment handling, and preparing meals for commercial consumption. The student will engage in multiple areas of basic cooking and meal preparation.
Required Materials For complete material(s) information, refer to https//bookstore.butlercc.edu
Butler-Assessed Outcomes The intention is for the student to be able to do the following: 1. Demonstrate Northern European cooking principles and methods. 2. Demonstrate sanitary and safe food preparation.
Learning PACT Skills that will be developed and documented in this course Through involvement in this course, the student will develop ability in the following PACT skill area(s): Technology Skills • Discipline-specific technology - Through the production of recipes, the student will develop a working knowledge of how to follow recipes and prepare Northern European food items.
Major Summative Assessment Task(s) These Butler-assessed Outcome(s) and Learning PACT skills will be demonstrated by the following: 1. Planning, preparing, delivering, and analyzing course specific Northern European items.
Skills or Competencies These actions are essential to achieve the course outcomes: 1. Define, explain, and demonstrate Northern European food cooking methods. 2. Prepare and present Northern European items.
CA 233 Cuisines of Northern Europe 1 Learning Units I. Cuisines of Northern Europe A. Traditional methods B. Contemporary influences C. Modern interpretation and implementation D. French influence
II. Sanitation and safety A. Food handling and preparation B. Food storage C. Prevention of cuts, burns, and fires D. Prevention of strains and injuries from lifting
III. Tools and equipment A. Pans B. Ovens C. Knives
IV. Basic cooking principles A. Heat and food B. Methods of cooking C. Art of seasoning and flavoring
V. Mise en Place A. Kitchen planning and organization B. Traditional knife cuts C. Basic cooking and flavoring
VI. French cuisines A. Parisian cuisine B. Alsatian cuisine C. Normandy and Maritime cuisines D. Burgundian cuisine E. Provencal and Mediterranean cuisine F. Cuisine of the French Alps
VII. German cuisine A. Turkish influence B. Sausages and meats C. Bavarian cuisine
VIII. Austrian cuisine A. Schnitzel and pan frying B. Strudels and baked goods
CA 233 Cuisines of Northern Europe 2 IX. British cuisine A. Impact of the empire B. Pre and post-World War II C. Fish and chips D. Pies, pastries, and baked goods
X. Scandinavian cuisines A. Swedish cuisine B. Dutch cuisine C. Danish cuisine D. Norwegian cuisine
Learning Activities Learning activities will be assigned to assist the student to achieve the intended learning outcome(s) through individual and team projects, demonstrations, case studies, and other activities at the discretion of the instructor.
Grade Determination The student will be graded on assessment tasks and learning activities. Grade determinants may include the following: weekly projects, quizzes, unit tests, full participation in all group learning activities, and other methods of evaluation at the discretion of the instructor.
CA 233 Cuisines of Northern Europe 3