Business and Economics

Education Courses


Product Details

International Foods (HOS-202)
Various: distance learning format

Varies (self-study; self-paced)

August 2018 - Present.

Subject Area:
Culinary Arts and Event Planning

Number of Credits:

Learner Outcomes:
Upon successful completion of this course, students will be able to: prepare foods from several of the countries being studied using ingredients indigenous to these countries; practice with an array of foods that might be used for events; practice proper food handling and sanitation; and practice proper food handling and sanitation as stated in the National Restaurant Association’s Educational Foundation’s manual, ServSafe.

The course focuses on concepts and techniques of food preparation used in various countries and cultures around the world. Students plan and prepare complete menus and study standard menu terminology from different countries. Management skills and proper equipment use are stressed. Students gain competence in professional supervision of food production and service. Students must complete projects in preparing full internationally inspired meals and complete comprehensive final exams.

Credit recommendation:
In the lower division baccalaureate/associate degree category, 3 semester hours in Advanced Culinary Arts or International Cuisines (8/18).