10316178Americana Cuisine
Course Information
Description
Students will learn the thin line that intersects Americana Cuisine throughout North America-from southwest to Cajun and how certain foods have similar ingredients that carry through to other cooking styles. Students will also learn the history or roots of each particular style of cooking.
Total Credits
2
Prior Learning Assessment
  • Experiential-Skill Demonstration
Course Competencies
  1. Produce New England cuisine
    Assessment Strategies
    In lab class, through assignments
    On final exam
    Criteria
    you produce at least three New England recipes to include: Cod cakes, boiled beef dinner, and New England clam chowder
    you identify New England food items on final exam with 75% accuracy or better
    you use heat transfer techniques to include: simmering, boiling, roasting and baking to industry standards
    you use cooking techniques glazing and gratin to industry standards

  2. Produce Mid-Atlantic States cuisine
    Assessment Strategies
    In lab class, through assignments
    On final exam
    Criteria
    you produce at least five recipes from the Mid-Atlantic states (eg. Split Pea Soup, Soft Shell Crabs, Pennsylvania Pot Roast, Manhattan Clam Chowder and Waldorf Salad)
    you identify items from the Mid-Atlantic States with 75% accuracy or better on exam
    you use braising heat transfer techniques to industry standards

  3. Produce Deep South cuisine
    Assessment Strategies
    In lab class, through assignments
    On final exam
    Criteria
    you produce at least four recipes from the Deep South states (eg. Fried Green Tomatoes, Hoppin John Salad, Hushpuppies, and Succotash)
    you identify food items from the Deep South with 75% accuracy on final exam
    you use pan-frying and barbecue heat transfer techniques to industry standards

  4. Produce Floribbean Cuisine
    Assessment Strategies
    In lab class, through assignments
    On final exam
    Criteria
    you produce at least three recipes from Floribbean cuisine (eg. Black Bean Soup, Ceviche and Key West Conch)
    you identify food items from Floribbean cuisine with 75% accuracy on final exam
    you use marination or acid cooking and saute heat transfer techniques to industry standards

  5. Produce Cajun and Creole cuisine
    Assessment Strategies
    In lab class, through assignments
    On final exam
    Criteria
    you produce at least three recipes from Cajun and Creole cuisine (eg. Oyster Rockefeller, Red Beans and Rice and Shrimp and Chicken Etoufee)
    you identify food items from Cajun and Creole cuisine with 75% accuracy on final exam
    you use deep-frying and stewing of vegetables heat transfer techniques to industry standards

  6. Produce Tex-Mex cuisine
    Assessment Strategies
    In lab class, through assignments
    On final exam
    Criteria
    you produce at least six recipes from Tex-Mex cuisine (eg. Chicken Fried Steak, Chili Rellenos, Quesadillas, Refried Beans, Tamales and Tortilla Soup)
    you identify food items from Tex-Mex cuisine with 75% accuracy on final exam
    you use steaming and stewing heat transfer techniques to industry standards

  7. Produce American Southwest cuisine
    Assessment Strategies
    In lab class, through assignments
    On final exam
    Criteria
    you produce at least two recipes from American Southwest cuisine (eg. Spicy Pork Empanadas and Ensalada de Nopalitos)
    you identify food items from American Southwest cuisine with 75% accuracy on final exam
    you use grilling, roasting and peeling of chilies heat transfer techniques to industry standards

  8. Produce Pacific Northwest cuisine
    Assessment Strategies
    In lab class, through assignments
    On final exam
    Criteria
    you produce at least three recipes from Pacific Northwest cuisine (eg. Poached Salmon Fillet, Roasted Rack of Lamb and Dungeness Crab Cakes)
    you identify food items from Pacific Northwest cuisine with 75% accuracy on final exam
    you uses poaching heat transfer technique to industry standards