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CUL 122 Culinary Culture Seminar
Credit Hours:  0.50
Effective Term: Fall 2016
SUN#: None
AGEC: None  
Credit Breakdown: 0.50 Recitation
Times for Credit: 5 or more (requires CAO approval)
Grading Option: A-F and S/U
Cross-Listed:


Description: Renowned Classic & Nouvelle 20th century cuisine creations prepared with historical, aesthetic, artistic and cultural emphasis. 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: None

Recommendations: Students may want to participate in a seminar event and not be currently enrolled in a culinary course or may have completed all courses.

Measurable Student Learning Outcomes
1. (Comprehension Level) Discuss the historical significance of the cuisine or event.
2. (Comprehension Level) Identify and explain cultural foundations that influence preparation of dishes.
3. (Comprehension Level) Identify and explain aesthetic value of food presentation and dining ambiance.
4. (Application Level) Demonstrate knowledge or skill of culinary cooking principles and techniques used in food preparation.
5. (Evaluation Level) Appraise professional career opportunities involved or related to the seminar event.
6. (Analysis Level) Outline nutritional significance of food prepared.
7. (Synthesis Level) Manage preparation and service at event.
8. (Evaluation Level) Evaluate food product(s) outcome.
9. (Evaluation Level) Evaluate artistic presentation of dishes.
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.