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CUL 116 French Cuisine
Credit Hours:  1
Effective Term: Fall 2016
SUN#: None
AGEC: None  
Credit Breakdown: 1 Lecture
Times for Credit: 3
Grading Option: A, B, C, D, F
Cross-Listed:


Description: Discover the unique flavors, ingredients, and culinary traditions of France through this hands-on class. Learn to make some of your favorite appetizers, soups, entrees, salads, breads and desserts.

Prerequisites: None

Corequisites: None

Recommendations: None

Measurable Student Learning Outcomes
1. (Knowledge Level) Identify ingredients ubiquitous to French
cuisine; various market forms of ingredients; describe the different ingredients and flavors unique to this region.
2. (Application Level) Prepare a variety of appetizers, soups, salads, vegetables, breads, entrees and desserts by completing an instructor created menu.
3. (Evaluation Level) Using a rubric, evaluate the preparation and presentation of the foods prepared for visual appearance, taste and texture.
4. (Evaluation Level) Using pre- and post-tests, assess comprehension of cooking terms, ingredients and menu items.
Internal/External Standards Accreditation
Students will prepare one or more recipes; evaluate their own product and class projects, and present oral and/or written feedback regarding the principles, techniques and products introduced in the class per culinary arts program requirements.