CUL 285 International Cuisine

Campus Location:
Dover, Stanton
Effective Date:
CUL 280


Course Credits and Hours:
4.00 credits
3.00 lecture hours/week
4.00 lab hours/week
Course Description:

This course introduces various international cuisines and their ingredients, preparation methods, and cultural influences. Students prepare menus that focus on the taste, flavors, and styles of diverse cuisines. Advanced cooking techniques are applied, and emphasis on critical thinking skills are demonstrated as students evaluate their completed dishes.

Required Text(s):

Obtain current textbook information by viewing the campus bookstore online or visit a campus bookstore. Check your course schedule for the course number and section.

Additional Materials:


Schedule Type:
Classroom Course


Core Course Performance Objectives (CCPOs):
  1. Describe, prepare, and design menus from specific international countries. (CCC 1, 2, 3, 4, 5, 6; PGC 1, 2, 3, 4, 5, 6, 7)
  2. Discuss the geographical conditions that impact various cuisines. (CCC 1, 5; PGC 5, 7)
  3. Identify the similarities of various recipes as they migrate around the world. (CCC 1, 5; PGC 3, 10)

See Core Curriculum Competencies and Program Graduate Competencies at the end of the syllabus. CCPOs are linked to every competency they develop.

Measurable Performance Objectives (MPOs):

Upon completion of this course, the student will:

  1. Describe, prepare, and design menus from specific international countries.
    1. Prepare and serve meat, poultry, seafood, fruits, and vegetables according to the style of the specific region.
    2. Research a specific region, and plan a menu.
    3. Work in a team to complete a menu that may include appetizers, main courses, vegetables, and desserts.
    4. Explain sanitation and safety in food preparation, food service, and clean-up operations.
    5. Assess food according to its appearance, nutritive value, taste, and texture.
    6. Use and maintain food service equipment and utensils efficiently.
    7. Describe and use correct principles, techniques, and skills to prepare foods.
    8. Describe and organize a food preparation team to function effectively as a unit.
  2. Discuss the geographical conditions that impact various cuisines.
    1. Explain how topography and climate influences various cuisines.
    2. Identify foods that grow in varying conditions related to specific cuisines.
    3. Identify the culinary differences and similarities within a specific country.
    4. Describe the typical meals that a country offers.
  3. Identify the similarities of various recipes as they migrate around the world.
    1. Explain the origins of specific foods.
    2. Describe how to use local ingredients for foreign ingredient substitutions.
    3. Discuss the difference between an ethnic meal in America as compared to its originating country.
    4. Discuss how bordering countries have an impact on another country’s cuisine.
    5. Discuss how an invading country influences the conquered country’s cuisine.
    6. Discuss how slavery has influenced numerous cuisines.
Evaluation Criteria/Policies:

The grade will be determined using the Delaware Tech grading system:

90 100 = A
80 89 = B
70 79 = C
0 69 = F

Students should refer to the Student Handbook for information on the Academic Standing Policy, the Academic Integrity Policy, Student Rights and Responsibilities, and other policies relevant to their academic progress.

Final Course Grade:

Calculated using the following weighted average

Evaluation Measure

Percentage of final grade

6-12 Quizzes (equally weighted) (summative)



 Exams (1-2) (equally weighted) (summative)


Daily Lab Performance (summative)


Practical Cooking Assessment (summative)


Research Project (summative)


Sous Chef Assessment (summative)




Core Curriculum Competencies (CCCs are the competencies every graduate will develop):
  1. Apply clear and effective communication skills.
  2. Use critical thinking to solve problems.
  3. Collaborate to achieve a common goal.
  4. Demonstrate professional and ethical conduct.
  5. Use information literacy for effective vocational and/or academic research.
  6. Apply quantitative reasoning and/or scientific inquiry to solve practical problems.
Program Graduate Competencies (PGCs are the competencies every graduate will develop specific to his or her major):
  1. Perform standard culinary procedures using the appropriate knives, tools, and equipment.
  2. Explain and apply the basic principles of food sanitation and safety in the work environment.
  3. Use principles of food preparation to produce a variety of hot and cold food products within realistic time constraints.
  4. Apply the fundamentals of baking science to the preparation of a variety of products.
  5. Apply the principles of nutrient needs to menu planning and food preparation.
  6. Evaluate styles of leadership, and develop skills in human relations and personnel management.
  7. Apply the principles of facility design, menu planning and cost controls for ethical and sustainable purchasing, receiving, and storage of food and non-food items.
  8. Perform dining room service functions, and apply quality customer service.
  9. Categorize alcoholic and non-alcoholic beverages, and explain laws and procedures related to responsible alcohol service.
  10. Explain the changing historical, geographical, and cultural relationship of different foods and recipes.
Disabilities Support Statement:

The College is committed to providing reasonable accommodations for students with disabilities. Students are encouraged to schedule an appointment with the campus Disabilities Support Counselor to request an accommodation needed due to a disability. A listing of campus Disabilities Support Counselors and contact information can be found at the disabilities services web page or visit the campus Advising Center.

Minimum Technology Requirements:
Minimum technology requirements for online, hybrid, video conferencing and web conferencing courses.