CUL 216 - International Cuisine

Lecture Hours: 1 Lab Hours: 6 Credits: 3

Description: 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 website

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:

Distringuish the demographics and histories of different countries.
Prepare food using different cooking methods.
Manage the flow of service between front and back of house during buffet.
Create foods for a buffet from different cultures.

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

Identity Verification
Required materials for all online courses
Mandatory Attendance Requirement
Orientation and Support
Proctored Exams

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

Academic Integrity
Add/Drop period
Attendance
Classroom Conduct
Equal Access
IT Access
Online Behavior
Online Confidentiality
Services For Students with Disabilities
Student Concerns
Student Help Services
Withdrawals

Official Course Syllabus
2023-2024