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CUL 118 Native American and Southwest Cuisine
Credit Hours:  1
Effective Term: Fall 2016
SUN#: None
AGEC: None
Credit Breakdown: 1 Lecture
Times for Credit: 1
Grading Option: A/F Only

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

Prerequisites: None

Corequisites: None

Recommendations: Culinary Arts Advisory Committee & current Chef Staff Team recommend creating additional courses with unique number.

Measurable Student Learning Outcomes
1. (Knowledge Level) Identify ingredients ubiquitous to Native American and Southwest cuisines; various market forms of ingredients; describe the different ingredients and flavors unique to these regions.
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. (Comprehension Level) Using pre- and post-tests, assess comprehension of cooking terms, ingredients, and menu items.
Internal/External Standards Accreditation