CULA 131 - World Cuisine

Credit(s): 3

Prerequisite(s): CULA 110.
This course examines the influences and ingredients that create the unique character of selected world cuisines. Students prepare, taste, serve, and evaluate traditional regional dishes of Spain, Middle East, Turkey, Greece, Africa and India. Emphasis is on ingredients, flavor profiles, preparations, and techniques representative of these cuisines. (Fall Semester)

Course Learning Outcomes: Upon completion of the course, students will be able to

Identify and apply the specific techniques, ingredients and spices unique to the various World Cuisines.
Discuss the impact the different World Cuisines have in the development of culture on food and food preparations in the United States and other regions of the world.
Identify and list the basic cooking method applied in each of the dishes.
Describe the importance of the following as they relate to the concept of the different World Cuisine Tradition Seasonality of foods Nutrition Modernization Presentation.