Regional Cuisine and Culture | Madison College Outline of Instruction

10316178 Regional Cuisine and Culture

Course Information

Description

Students will learn the thin line that intersects Regional 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

Prior Learning Assessment

Experiential-Skill Demonstration

Course Competencies (Course Outcomes)

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
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
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
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
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
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
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
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