The Learners will research, prepare, taste, serve and evaluate traditional, regional dishes and beverages from a variety of Countries from around the world. Emphasis will be placed on Historical (Foreign) and religious influences, Geography (Agriculture & Climate) Regional ingredients & influences, Flavour profiles and combinations, food preparation, associated cooking techniques and utensils. Class lectures will concentrate on International menus and the regional ingredients and equipment used. International culinary history and other subjects of interest pertaining to Global Cuisine will be discussed and the learner will be introduced to various books, websites and articles about Global food.
Cusines of Asia
Principles and Concepts of Asian Cuisine.Regional ingredients and Influences of Asian Cuisine.Cooking techniques and specialty equipment of Asian Cuisine.Historical and religious influences on Asian Cuisine.Geographical influences on Asian Cuisine.Produce and present in authentic form a range of dishes chosen from Asian cuisine indicating principles of food safety and sanitation.
Cuisines of the Americas
Principles and Concepts of American Cuisine.Regional ingredients and Influences of American Cuisine.Cooking techniques and specialty equipment of American Cuisine. Historical and religious influences on American Cuisine.Geographical influences on American Cuisine.Produce and present in authentic form a range of dishes chosen from American cuisine while indicating principles of food safety and sanitation.
Cuisines of the Mediterranean (Advanced)
Principles and Concepts of Mediterranean Cuisine. Regional Ingredients and Influences of Mediterranean Cuisine.Cooking techniques and specialty equipment of Mediterranean Cuisine.Historical and religious influences on Mediterranean Cuisine.Geographical influences on Mediterranean Cuisine. Produce and present in authentic form a range of dishes chosen from Mediterranean cuisine while indicating principles of food safety and sanitation.
Cuisines of Europe
Principles and Concepts of European Cuisine. Regional Ingredients and Influences of European Cuisine.Cooking techniques and specialty equipment of European Cuisine.Historical and religious influences on European Cuisine.Geographical influences on European Cuisine.Produce and present in authentic form a range of dishes chosen from European cuisine while indicating principles of food safety and sanitation.
Cuisines of the Middle East
Principles and Concepts of Middle Eastern Cuisine. Regional Ingredients and Influences of Middle Eastern Cuisine. Cooking techniques and specialty equipment of Middle Eastern Cuisine.Historical and religious influences on Middle Eastern Cuisine.Geographical influences on Middle Eastern Cuisine. Produce and present in authentic form a range of dishes chosen from Middle Eastern cuisine while indicating principles of food safety and sanitation.
Fusion Cuisine
Principles and concepts of Fusion Cuisine. Cross cultural influences on Fusion Cusine. Traditional Cuisine vs. Fusion Cuisine. Fostering Creativity.Produce and present a range of Learner researched ‘Fused’ dishes while indicating principles of food safety and sanitation.
Learning event Global cuisines
Planning aspects.Organisation Skills.Team Work.This module explores the utilization of indigenous ingredients in the preparation of traditional and contemporary global dishes through the application of the basic fundamentals of cookingTo prepare the learner for industry a realistic working atmosphere should be maintained with a focus of hands-on activities. Knife skills will continue to play a significant role and proper and safe use of kitchen machines and appliances will be reinforced.Knowledge acquired in prior courses of Culinary Skills, Contemporary Cuisine, Food Safety, and Larder (Meat and Fish Fabrication) and Culinary Math (Food Costing) is used on a daily basis. The new skills gained in this module will provide the Learner with foundation knowledge of Global cuisines. The Learner must continue to focus on and improve upon mental mise en place, professionalism, speed, total product utilisation, organisation as well as working responsibly in-group activities. As this is semester three the learner is expected to come up to a new plateau in regards to their overall performance in the kitchen (Class). Common sense thinking should now be automatic as the learner continues to learn in a professional kitchen environment. Learning is a shared responsibility between the Lecturer and the Learner.Cost Control.Applied Safety and Hygiene factors.
Lecturer-led, Theme-focused production of a selection of dishes for restaurant service.
Student research on the weekly theme ( country)
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |