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HRM 122 Culinary Culture Seminar
Credit Hours:  0.50
Effective Term: Fall 2005
SUN#: None
AGEC: None
Credit Breakdown: 0.50 recitation
Times for Credit: More than 4
Grading Option: Both A/F and S/U
Cross-Listed:


Description: Renowned Classic & Nouvelle 20th century cuisine creations prepared with historical, aesthetic, artistic and cultural empashis. Hands-on setup opportunities for students to prepare food and/or practice service skills. May be repeated for a total of six credits. S/U grading option available.

Prerequisites: None

Corequisites:

Recommendations: Advisory committe.

Measurable Student Learning Outcomes
1. Discuss the historical significance of the cuisine or event.
2. Demonstrate knowledge or skill of culinary cooking principals and techniques used in food preparation.
3. Identify cultural foundations that influence preparation of dishes.
4. Identify aesthetic value of food presentation and dining ambiance.
5. Identify nutitional significance of food prepared.
6. Evaluate food product outcome.
7. Evaluate artistic presentation of dishes.
8. Evaluate service at event.
Internal/External Standards Accreditation
At a minimum 70% proficiency level, student will demonstrate comprehension and application of content and skill as demonstrated by chef instructor.