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CUL 114 Mexican and Latin American Cuisine
Credit Hours:  1
Effective Term: Fall 2017
SUN#:  None
AGEC: None  
Credit Breakdown: 1 Lecture
Times for Credit: 1
Grading Option: A, B, C, D, F
Cross-Listed:  


Description: Discover the unique flavors, ingredients, and culinary traditions of Mexico and other Latin American countries. 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. (Comprehension Level) Identify ingredients ubiquitous to Mexican and Latin American cuisine; various market forms of ingredients; describe the different ingredients and flavors unique to these regions. (CSLO 1)
2. (Synthesis Level) Prepare a variety of appetizers, soups, salads, vegetables, breads, entrees, and desserts by completing an instructor created menu. (CSLO 1)
3. (Evaluation Level) Using a rubric, evaluate the preparation and presentation of the foods prepared for visual appearance, taste, and texture. (CSLO 1)
4. (Comprehension Level) Using pre- and post-tests, assess comprehension of cooking terms, ingredients, and menu items. (CSLO 1)
Internal/External Standards Accreditation
None