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Course Description

Schoolcraft is excited to offer traditional credit face-to-face, hybrid, online, and remote classes for Fall 2020 while providing students a safe experience based on recent COVID-19 concerns.

Please see the COVID-19 web page to learn more. Keep checking the schedule for additions on our New, Added, and Late Starting Courses web page.

Culinary Arts - CUL 244

International and American Cuisine

6 Credit Hours
2 Lecture Hours
7 Laboratory Hours

Course Description

Students will learn the culture, history and terminology of various American regional and international cuisines. In addition, they will study traditional and contemporary cooking techniques. Students will prepare à la carte service entrées, salads, appetizers, soups and desserts based on industry trends as well as preparing buffet presentations. The menu items will be offered to the public and served in the American Harvest Restaurant.

Prerequisites

(A requirement that must be completed before taking this course.)

Corequisites

(A course to be taken in the same semester as this course.)

Course Competencies

Upon successful completion of the course, the student should be able to:

  • Explore the terminologies, influences and cultural history of American regional foods.
  • Explore the terminologies, influences and cultural history of Asian foods.
  • Explore the terminologies, influences and cultural history of South American foods.
  • Explore the terminologies, influences and cultural history of French foods.
  • Explore the terminologies, influences and cultural history of Middle Eastern foods.
  • Explore the terminologies, influences and cultural history of German foods.
  • Practice proper food safety and sanitation techniques.
  • Design proper plate and buffet presentations.
  • Classify different foods indigenous to the United States.
  • Classify different foods indigenous to Asia.
  • Classify different foods indigenous to South America.
  • Classify different foods indigenous to France.
  • Classify different foods indigenous to the Middle East.
  • Classify different foods indigenous to Germany.
  • Demonstrate American regional dishes and cooking methods.
  • Demonstrate Asian dishes and cooking methods.
  • Demonstrate South American dishes and cooking methods.
  • Demonstrate French dishes and cooking methods.
  • Demonstrate Middle Eastern dishes and cooking methods.
  • Demonstrate German dishes and cooking methods.
  • Produce dinners for groups of up to 50 people.
  • Create a dinner menu for daily à la carte business.
  • Calculate the costs for a practical project.
  • Prepare mise en place for a dinner menu.

Course Schedule

 CourseSectionCourse TitleLocationCredit HoursInstructorsSeats Available ⁄Capacity ⁄WaitlistStatusFeeDays-Time-Room

Fall; 2020; Culinary Arts; No of Weeks : 5; Begins : 08/31/2020

 244143709Intl & Amer CuisineMC6Beland B1/8/0Open$661.00T  01:30 PM-05:30 PM VT695
W R F  01:30 PM-09:00 PM VT695

Fall; 2020; Culinary Arts; No of Weeks : 5; Begins : 10/05/2020

 244143712Intl & Amer CuisineMC6Beland B0/8/0Closed$661.00T  01:30 PM-05:30 PM VT695
W R F  01:30 PM-09:00 PM VT695

Fall; 2020; Culinary Arts; No of Weeks : 5; Begins : 11/09/2020

 244143715Intl & Amer CuisineMC6Beland B0/8/0Closed$661.00T  01:30 PM-05:30 PM VT695
W R F  01:30 PM-09:00 PM VT695

Winter; 2021; Culinary Arts; No of Weeks : 5; Begins : 01/11/2021

 244113742Intl & Amer CuisineMC6Beland B8/8/0Open$661.00T  01:30 PM-05:30 PM VT695
W R F  01:30 PM-09:00 PM VT695

Winter; 2021; Culinary Arts; No of Weeks : 5; Begins : 02/15/2021

 244113745Intl & Amer CuisineMC6Beland B8/8/0Open$661.00T  01:30 PM-05:30 PM VT695
W R F  01:30 PM-09:00 PM VT695

Winter; 2021; Culinary Arts; No of Weeks : 5; Begins : 03/29/2021

 244113747Intl & Amer CuisineMC6Beland B8/8/0Open$661.00T  01:30 PM-05:30 PM VT695
W R F  01:30 PM-09:00 PM VT695

Key: Day of the Week

  • T = Tuesday
  • R = Thursday
  • S = Saturday
  • X = Sunday