CUL 216 - International Cuisine

Class: 1 Lab: 6 Credits: 3
This course is a study of the cuisines of the world, including Asia, Europe, the Mediterranean and Africa. Students are exposed to history, cultural influences and common recipes.

Prerequisite(s): Take CUL 101, CUL 102, CUL 155 and CUL 220 with a minimum grade of “C”.

Course Topics:

Sanitation rules set forth in DHEC guidelines.
Planning a variety of menus for differing styles of buffets.
Food placement for flow of service.
Costing out buffets for cost per person.
Prep work for prior to buffets.
Differing styles of beffets and their correct use.
Flow of food through the prep and service to maintain correct and safe temperatures.
Flow of service between the front and back of the house.
Different ethnic ingredients, methods of cooking and equipment.
Different ethnic cultures and its effect on the cuisine.

Textbooks:
Textbook information can be found on the Book Inn Web site

Required Materials:

Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

Grading System:
An overall grade of C or higher is required for transferability.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

Student Learning Outcomes:

Develop a menu for a buffet.
Cost out a buffet menu including a price per person.
Run the flow of service between front and back of house during buffet.
Produce foods for a buffet from different cultures.

For SCC Online Courses:
If the course you are taking is online, please review the SCC Online Policies that include:

Required materials for all online courses
Mandatory Attendance Requirement
Proctored Exams

Face Covering Requirements:
All faculty, staff and students must wear a face mask/covering at all times (absent a medical condition) on all SCC campuses when safe social distancing measures are not possible or difficult to follow. For further details, refer to the Student Guidelines for Face Coverings and Social Distancing on the SCC Coronavirus COVID-19 Information page.

Standard SCC Course Policies:
Please review the Standard SCC Course Polices on the following topics:

Academic Integrity
Academic Misconduct
Add/Drop period
Appeals Process
Class Attendance
Classroom Behavior (traditional and online)
Classroom Conduct/Expectations
Lab Procedures (general SCC policy regarding this)
Online Confidentiality
Services For Students with Disabilities
Withdrawal Policy

Official Course Syllabus
2020-2021