Mar 27, 2023  
2022-2023 Catalog 
2022-2023 Catalog

HC 244 - Classical and International Cuisine

Credit Hours: 4

The course is designed to acquaint the student with the international and classical cuisines of the world. The history of the cuisine, as well as the preparation and presentation will be stressed. Service in the style appropriate will be a major component. This course will take place in Statler Dining Room facilities.

Course Outcomes
Upon completion of this course, the student will be able to:

  • demonstrate the proper use of tools and operation of equipment needed for food preparation, produc¬tion and storage;
  • demonstrate safe and sanitary procedures for food preparation and storage;
  • fulfill the requirements of the laboratory mainte¬nance schedule;
  • conduct searches of the World Wide Web to obtain information about various cuisines of the world;
  • identify the primary cooking techniques, ingredients and seasonings of major cuisines;
  • properly complete all paperwork including requisitions, inventory and production sheets and cost analysis. Also, accurately report cash receipts and reconciliation of the cash drawer;
  • demonstrate an increased proficiency in the culinary techniques used in hot and cold food preparation over introductory level skills;
  • courteously and professionally serve all dining room guests, using the standards of the National Restaurant Association; and
  • courteously and professionally manage and maintain the Dining Room including: pleasantly greeting guests, seating, accurately filling out order dupes and guest checks, operating the cash register and making change.

Prerequisites: HC 126, HC 128
Corequisites: HC 242, HC 246
F/S (C, N)