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CULN2236 – Ethnic Foods pdf

Credits: 2 (1/1/0)
Description: This course covers the history, origin and preparation methods of food products of various countries and ethnic groups.
Prerequisites: CULN1102 AND CULN1122
Corequisites: (None)
Competencies:
  1. Display professionalism.
  2. Demonstrate proper sanitation and safety standards.
  3. Demonstrate proper equipment operation.
  4. Perform proper mis en place.
  5. Perform proper measuring and weighing techniques.
  6. Identify specific ethnic food preparation.
  7. Identify specific ethnic food staples and sources.
  8. Prepare ethnic foods.
  9. Plan ethnic food production.
  10. Critique prepared ethnic foods.
  11. Research specific ethnic countries.
MnTC goal areas: (N/A)

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