Revised 01/2020

HRI 206 - International Cuisine (3 CR.)

Course Description

Introduces the concepts of cultural differences and similarities and the preparation of the food specialties of the major geographical areas of the world. Focuses on emerging cuisines as they become popular.

Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. 3 credits.

General Course Purpose

HRI 206 will be used to generate interest with both students with a culinary background, or those who are interested in learning food from different countries. HRI 206 is designed to emphasize the influences and ingredients that create the character of the food and cooking of selected countries, provide the student with recipes that use fundamental principles of cooking, and use and care of food service equipment.

Course Prerequisites/Corequisites

None.

Course Objectives

Upon completing the course, the student will be able to:

• Identify the cultural differences and similarities that apply to the food and cooking of the chosen countries.
• Describe the importance of tradition and modernization as they relate to different international cuisines.
• Identify newly emerging cuisines.
• Identify basic cooking methods used to prepare various dishes.
• Introduce, identify, and explain various ingredients and products that are commonly used in the chosen countries.
• Prepare and taste some of the well-known traditional and/or modern dishes of various countries.

Major Topics to Be Included

• Geography
• History
• Culture
• Food